Thai Coconut Curry Chicken with Rice

This is one of my go to dishes for my family, I almost always have the ingredients on hand and the whole family really loves it. If you aren’t familiar with using curry pastes or making curry at home, this is a very good beginner curry dish.

It’s important to find the right combination of heat and spice and it’s crucial to balance this dish with acid (lime juice) and sweetness (honey) but not to worry, I have figured it all out and laid it out for you below. The best combination of curry pastes I have found is the S&B green curry which is a compact curry cube which you just add to the pan and it melts into the dish, I usually chop it up a bit before adding it to distribute it better. I also really love the Cock Brand Red Curry paste, it’s got a lot of heat so use it sparingly (only a little cock, lol), the recipe below is about a medium to high on the spicy level.

The veggies can be almost anything you have on hand, in this case I used carrots, peppers, celery and red onion but cauliflower, grape tomatoes, mushrooms, zucchini would all be really good here. As usual there are no rules, it’s food so make it your own and have some fun. Tonight I had skinless, boneless chicken breast but I usually prefer skinless, boneless thighs, they have more flavour.  Kids on the other hand prefer chicken breast, so if you want your kids to eat it, use the breasts.

If you’ve ever heard of “eating the rainbow” this is what it looks like, you are getting a bunch of veggies, loaded with vitamins and you could substitute the chicken for chick peas and make it a fully vegetarian dish.


The sauce is super creamy and rich but loaded with good coconut fats and is well balanced. Again, watch the spice level at first and add more red curry paste if you think it’s too mild. I hope your family loves this dish as much as mine does.


Thai Coconut Curry Chicken with Rice

200g Bell Peppers (asst. colors)

140g Carrots, sliced

70g Red Onion, diced

115g Celery, sliced on the bias

37g S&B Green Curry

16g Red Curry paste (start with 5g if you want mild)

375g Skinless, Boneless Chicken, strips

30g Canola or coconut oil

2-3 Tsp. Kosher salt

15g Honey, liquid

400g Coconut milk (canned)

100g Coconut water, unsweetened

10ml Lime juice, fresh or bottled

2 Tbsp Flat leaf parsley or cilantro, chopped

310g Rice, jasmine or basmati

620g Water


Start by prepping all the veg. set aside on a plate or bowl, chop curry cube and set aside, cut chicken into strips and set aside. Place cutting board in the sink to wash and start rice, bring water up to a boil and add rice, turn heat to med/low and cover, let cook for 20 minutes. In the meantime start a large pan on medium/high heat and place oil in pan, add chicken and cook until it starts to brown, add veggies and cook until they get a bit browned on edges. Check the rice and turn heat off if done, keep covered and allow to steam. Add the curry pastes and stir to distribute, add the coconut milk and coconut water and stir. Add honey and lime juice and stir, bring to a simmer, turn down the heat and add fresh parsley or cilantro. Use a fork to fluff the rice, place some of the curry chicken in a beautiful bowl, add some rice and serve. Serve with a fresh lime wedge if desired.



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