Asian Box Curry Chicken

Dive into the rich, vibrant flavors of Asian Box Curry Chicken, a comforting dish that blends the creaminess of coconut milk with the bold kick of yellow curry paste. Tender bites of chicken are simmered to perfection with aromatic garlic, ginger, and onions, then paired with fresh vegetables like red bell peppers and carrots for a colorful, nutrient-packed meal. A splash of fish sauce and a squeeze of lime juice elevate the dish with a balance of umami and tang, while a sprinkle of fresh cilantro adds a fragrant finishing touch. Served over fluffy jasmine rice, this one-pan wonder is ready in just 45 minutes, making it an ideal dinner for busy weeknights or an elevated takeout-style treat. Whether you're a fan of Thai-inspired recipes or looking to spice up your meal rotation, this easy-to-make curry chicken will quickly become a household favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the curry paste to the pan, stirring well to combine with the onion mixture, and cook for another 2 minutes.

Step 5

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.

Step 6

Pour the coconut milk into the pan and stir to combine. Bring the mixture to a gentle simmer.

Step 7

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.

Step 8

Stir in the sugar, fish sauce, lime juice, salt, and black pepper. Adjust seasoning to taste as necessary.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve the curry chicken over cooked jasmine rice.

Nutrition Facts

Serving size	2211.3 grams (2211.3g)

Amount per serving	% Daily Value*
Calories	2635

Total Fat 37.30g	48%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 8.40g
Cholesterol 425mg	142%
Sodium 3524mg	153%
Total Carbohydrate 373.90g	136%
Dietary Fiber 12.40g	44%
Total Sugars 47.20g
Protein 189.20g	378%

Vitamin D 5IU	25%
Calcium 305mg	23%
Iron 18mg	99%
Potassium 2795mg	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.

Source of Calories

Fat: 13.0%

Protein: 29.2%

Carbs: 57.8%