Ellie Miller
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a skillet over medium-high heat.

Step 3

Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Remove from skillet and cut into strips.

Step 4

Add the bell peppers and ¼ cup water to the skillet and cook, stirring frequently, until just tender, 3 to 4 minutes.

Step 5

Add the coconut milk and curry paste and simmer for 4 minutes. Stir in the chicken.

Step 6

Spoon the chicken curry over the rice and sprinkle with the basil. Serve with the lime.

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