Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)

How to Make It

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

Ratings & Reviews

A classic and so easy

August 09, 2017
Definitely a weeknight recipe. I added a red pepper, water chestnuts and corn starch for thickness of sauce towards the end. Enjoyed by all

pdxcook's Review

March 19, 2012
very tasty, easy to make dinner. Added red peppers, and mushrooms since I had them. Also used skinless, boneless chicken thighs cut into pieces so let them cook longer with the sauce instead of pulling them out. I agree with other reviewers that it feeds three rather than four.

LaraRR's Review

April 12, 2010
My husband raved about this. I used about 2 1/2 tablespoons of the red curry paste for extra heat. He made me promise to make this again.

Dawnarn515's Review

March 10, 2013
This was really good!

chadsam35's Review

July 09, 2012
This was OK, not a true curry, but good. I did mine with shrimp, instead of chicken. Cooked the shrimp with the peppers.

faraday's Review

February 13, 2011

justine1585's Review

April 23, 2010
Such a good weeknight recipe! It was not only tasty but quick to prepare. I followed the recipe except substituted a red bell pepper just as a personal preference. The sauce was delicious, and my husband and I both loved it. I served over basmati rice- it was a nice complement. I will definitely be making this again.

Laurie18's Review

March 28, 2010
My family loved this and even went for seconds. Better than the takeout we get. I made brown rice so this took a little longer to make than if I used white rice.

Zamboni's Review

March 18, 2012

crusnock's Review

April 18, 2010
This curry was pretty good; the lime flavor was a bit stronger than we preferred. Not too sure if that is because I used bottled lime juice. Next time I will halve the lime juice or try using fresh. We also about 1/2 Tbsp more curry paste, to try to increase that flavor.