Name: Coconut Curry Chicken with Rice & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southeast Asian
Ingredients: 1 lb boneless chicken thighs or breasts; 1 tbsp oil (coconut or neutral); 1 small onion, sliced; 2 cloves garlic, minced; 1 tbsp red curry paste; 1 can (13.5 oz) coconut milk; 1 tbsp fish sauce or soy sauce; 1 tsp brown sugar; 1 cup broccoli florets; 1 cup green beans; 2 cups cooked jasmine rice; Fresh cilantro (for garnish)

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Coconut Curry Chicken with Rice & Veggies is a delicious and comforting dish that brings the vibrant flavors of Southeast Asia right into your kitchen. This easy recipe combines tender chicken, creamy coconut milk, and a colorful mix of vegetables, all seasoned with aromatic spices. Serve it over fluffy jasmine rice for a satisfying meal that everyone will enjoy.

Why Make This Recipe

This recipe is perfect for busy weeknights when you want something tasty and nourishing but don’t have a lot of time. The preparation is straightforward, and it can be ready in under 30 minutes. Plus, the combination of chicken, veggies, and coconut milk makes it a well-rounded dish that’s both filling and flavorful. Whether you are cooking for yourself or a family, this Coconut Curry Chicken will surely please everyone.

How to Make Coconut Curry Chicken with Rice & Veggies

Ingredients:

1 lb boneless chicken thighs or breasts
1 tbsp oil (coconut or neutral)
1 small onion, sliced
2 cloves garlic, minced
1 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 tbsp fish sauce or soy sauce
1 tsp brown sugar
1 cup broccoli florets
1 cup green beans
2 cups cooked jasmine rice
Fresh cilantro (for garnish)

Directions:

In a large skillet, heat the oil over medium heat. Add the chicken and brown it on both sides. Remove it from the pan and set aside.
In the same pan, add the onions and garlic. Cook until they are soft and fragrant.
Stir in the red curry paste and mix well.
Pour in the coconut milk, fish sauce (or soy sauce), and brown sugar. Stir everything together and bring it to a simmer.
Return the browned chicken to the pan. Add the broccoli and green beans, then let it simmer for 10–12 minutes until the chicken is cooked through and the veggies are tender. The sauce should thicken slightly.
Serve the curry over the cooked jasmine rice and garnish with fresh cilantro.

How to Serve Coconut Curry Chicken with Rice & Veggies

Serve your Coconut Curry Chicken hot over a bed of jasmine rice. You can also add some lime wedges on the side for an extra zesty flavor. Fresh cilantro not only looks great on top but also adds a burst of freshness to the dish.

How to Store Coconut Curry Chicken with Rice & Veggies

To store leftovers, let the Coconut Curry Chicken cool down completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it in a freezer-safe container for up to 2 months. Just reheat it thoroughly before serving.

Tips to Make Coconut Curry Chicken with Rice & Veggies

Make sure not to overcook the chicken; it should be juicy and tender.
Feel free to customize the vegetables based on what you have. Peppers, carrots, or snap peas would also work well.
If you like it spicier, add more red curry paste or some sliced chili peppers.

Variation

For a vegetarian version, you can replace the chicken with tofu or chickpeas. You can also use vegetable broth instead of fish sauce and add more vegetables to enhance the flavor.

FAQs

1. Can I use light coconut milk?
Yes, you can use light coconut milk if you want to reduce the calories, but the sauce may be slightly less creamy.

2. Can I make this recipe ahead of time?
Yes, you can cook it ahead and reheat it later. Just be sure to store it properly in the fridge.

3. Is this dish gluten-free?
Yes, if you use gluten-free soy sauce, this dish can be made gluten-free. Always check the labels to be sure.

Enjoy making this easy and flavorful Coconut Curry Chicken with Rice & Veggies, and savor every bite!