One-PotEasy

One-Pot Rich Coconut Red Curry Chicken Breast with Bell Peppers

A delicious, easy-to-make dinner featuring tender chicken breast and crisp bell peppers that you simmer gently in aromatic coconut curry until tender and infused. Perfect for quick weeknights.

Prep: 10 mins
Cook: 20 mins
Serves: 4
Serving Size:
158
Calories
9g
Protein
21g
Carbs
4g
Fat
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Ingredients

ProteinsChicken Breast (1 lb, sliced)
1 lb, sliced
ProduceBell Peppers
2 peppers (red & green), sliced
ProduceYellow Onion
1 medium, sliced
ProduceLime
1 fresh lime, juiced
Pantry & GrainsFull-Fat Coconut Milk
1 can (13.5 oz)
Spices & SaucesRed or Yellow Curry Paste
2 tbsp
Spices & SaucesSoy Sauce
1 tbsp
Pantry & GrainsPasta (Penne or Rigatoni)
8 oz, boiled al dente

Step-by-Step Instructions

Step 1:Heat 1 tablespoon oil in a deep dutch oven or pot over medium heat.
Step 2:Brown the chicken breast for 5-6 minutes until nicely caramelized, then push to the side.
Step 3:Add the chopped bell peppers, yellow onion, lime and aromatics, cooking until fragrant.
Step 4:Stir in the rich coconut red curry liquids, scraping any browned flavorful bits from the bottom of the pot.
Step 5:Cover with a lid and simmer gently on low heat for 12 minutes until tender and deeply flavorful.
Step 6:Ladle into warm bowls and serve warm.

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