Asian Box Curry Chicken
Discover the bold and comforting flavors of our *Asian Box Curry Chicken*, a vibrant, Thai-inspired dish that’s perfect for weeknight dinners or special gatherings. This mouthwatering recipe features tender chunks of chicken simmered in creamy coconut milk and infused with the rich, aromatic flavors of yellow curry paste, garlic, and ginger. A colorful medley of red bell peppers and carrots adds natural sweetness and crunch, while a touch of fish sauce, fresh lime juice, and a sprinkling of cilantro bring balance and freshness to the dish. Perfectly paired with fluffy jasmine rice, this 45-minute recipe (prep and cook time) is a wholesome, satisfying meal packed with bold spices, savory goodness, and irresistible textures. Ideal for lovers of Asian cuisine and easy curry recipes, this dish will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams chicken breasts, boneless and skinless
- 400 ml coconut milk
- 2 tablespoons yellow curry paste
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium carrot, sliced
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups cooked jasmine rice (for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry paste to the pan, stirring well to combine with the onion mixture, and cook for another 2 minutes.
Increase the heat to medium-high, add the chicken pieces, and stir to coat with the curry paste mixture. Cook until the chicken is lightly browned on all sides, about 5 minutes.
Pour the coconut milk into the pan and stir to combine. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and carrot to the pan, stirring occasionally. Simmer until the vegetables are tender and the chicken is cooked through, approximately 10-12 minutes.
Stir in the sugar, fish sauce, lime juice, salt, and black pepper. Adjust seasoning to taste as necessary.
Garnish with freshly chopped cilantro before serving.
Serve the curry chicken over cooked jasmine rice.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 47.2 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2795 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
