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

Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor.

How to Make It

Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.

Ratings & Reviews

SheWhoMustMac09's Review

MrsDorsch
January 06, 2013
N/A

MeganCalPoly's Review

poocasile
July 02, 2010
This recipe was very yummy. All of us, myself, my husband and my 1 y.o. really liked it. I did add some minced garlic and fresh ginger and a few carrots b/c I needed to use them up (I steamed them before adding at the end). I used close to 3 tsp of the curry and it wasn't spicy. Might add some more next time. Definitely a keeper!

SFChicky's Review

SheWhoMustMac09
March 17, 2010
We actually really loved this recipe! I'm not a big fan of spicy, so the amt in the recipe was just enough to feel a little bite. It had a great sweetness to it that I wasn't expecting. I'm sure it's going to become one of our staple meals.

Rachel1207's Review

Beuhlak
January 02, 2010
VERY BLAND. I doubled the green curry paste and it still needed WAY more. It did smell really good, though. I didn't use peppers because I don't like them, so I substituted other vegetables. There was also way too much coconut milk. The first cup was plenty - I shouldn't have added the rest, because I think that diluted the flavor even more. I think this recipe has potential, but it needs a lot of work.

poocasile's Review

LauraK
December 03, 2009
This is a very basic, easy recipe that is great to make on a busy week night. I like it as written but have also made adjustments with sauce/vegetables. Nothing I would serve company but is fine for a quick dinner.

MrsDorsch's Review

SouthsideAmy
December 03, 2009
I made this pretty much according to recipe except added some fresh ginger, green onion, and extra curry paste. Topped with Sriracha and it was delicious!

CAgirlinIA's Review

ChristineBeers
November 27, 2009
I too was disappointed in this recipe - was expecting way more flavor and fire. I made it from the October issue and next time will check ratings here first! I much prefer the sauce in Broiled Tilapia with Thai Coconut-Curry Sauce which uses RED curry paste, garlic, ginger and curry powder. I will make this again (liked the tofu idea!) but will definitely doctor it up!

Beuhlak's Review

LauraFry
November 18, 2009
I totally agree with other reviewers....this recipe is a bit bland. It had decent flavor on it's own, but once it hit the rice....there it went. It has great potential though! I used brown jasmine rice & pan-seared tofu & added a little Sriracha & cilantro as a finish hoping to bump up the flavor...but it still lacks something. I think next time the addition of a Pasilla or jalapeno and some fresh basil might just do the trick. Maybe some crushed peanuts for crunch? I'm going to keep trying and let you know!

ChristineBeers's Review

MeganCalPoly
October 28, 2009
On the recommendation of other reviewers I doubled the amount of curry paste. It was way too hot, and I live in Texas, make my own hot sauce with chili piquines and put it on everything. I'm not a real wimp when it comes to heat. Maybe I happened to get a more authentic curry paste because it was from an Asian grocer, I don't know. I will make this again though and will use much less of the curry paste. I liked the texture of the peppers and am always a huge fan of anything creamy served over rice. Plus it was super easy and fast. I would recommend adding the paste as you go. I may be changing the rating in coming weeks...

lovemysouschef's Review

SFChicky
October 25, 2009
I was really disappointed with this recipe. It was quick and easy but very bland, even with extra curry paste. I had to add more salt, and it still needed something--will try Sriracha on the leftovers. There are some delicious curry chicken recipes from CL, so I'll definitely be going back to those in the future.