Coconut Red Curry Chicken
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Coconut Red Curry Chicken

Coconut Red Curry Chicken

with Fragrant Rice and Crispy Shallots

Tonight, creamy coconut red curry chicken is spooned over fragrant rice for an unforgettable aromatic experience! The mild curry paste makes it suitable for anyone who's shy with spice!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

4 tbsp

Red Curry Paste

1 unit(s)

Coconut Milk

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ unit(s)


113 g

Shanghai Bok Choy

1 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

¾ cup

Basmati Rice

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat47 g
Saturated Fat25 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol123 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, zest, then cut half the lime into wedges (whole lime for 4 ppl).Separate bok choy leaves from stems. (TIP: Rinse bok choy leaves to wash away any hidden dirt!) Cut stems into 1/2-inch pieces and leaves into 2-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.

Cook chicken and carrots

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (1 1/2 tbsp) oil, then chicken and carrots. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add curry paste. Cook, stirring often, until fragrant, 1 min.

Finish curry

Add bok choy, soy sauce and 2 tbsp (3 tbsp) water and 1/2 tsp (3/4 tsp) sugar. Cook, stirring occasionally, until bok choy softens slightly, 2-3 min.Reduce heat to medium, then stir in coconut milk. Cover and cook, stirring occasionally, until veggies are tender, 2-3 min. (NOTE: If sauce reduces too much, add water, 1 tbsp at a time, until you reach your desired consistency.) Season with salt and pepper, to taste.

Finish and serve

Add lime zest and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff rice with a fork until butter melts.Divide rice between plates. Spoon red curry chicken over top. Sprinkle with crispy shallots.Squeeze a lime wedge over plates, if desired.

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