Can you freeze chicken curry?

Yes, the curry freezes for up to 3 months. Coconut milk can separate on thawing, so reheat it slowly and stir until it comes back together.

Can I use chicken breast instead of thighs?

You can, but cut it into slightly larger pieces and add it later in the simmer so it does not dry out. It still needs to reach 165°F (74°C).

What can I use instead of red curry paste?

Yellow or green curry paste works the same way, though green is usually hotter. A mild curry powder plus a spoonful of tomato paste will do in a pinch, but the flavor is rounder and less fragrant.

Is this too spicy for kids?

With two tablespoons of a mild jarred paste it is gentle. Keep the chili off the table for the small ones and let the adults add their own.

It is better on day two. Cook the curry a day early, keep it refrigerated, and make fresh rice when you serve it.

MIDDAGS
ARKIVETSearch

MainAI generated

Chicken Curry with Rice

Name: Chicken Curry with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 1.5 lb boneless skinless chicken thigh, about 700 g, cut into 1 inch pieces; 2 tbsp vegetable oil; 1 pieces onion, chopped; 3 clove garlic, finely chopped; 1 tbsp ginger, grated; 2 tbsp red curry paste, jarred, mild; use 3 tbsp if your household likes heat; 1 can coconut milk, 13.5 fl oz (400 ml), full fat; 0.5 cup water; 1 pieces bell pepper, red, sliced; 2 pieces carrot, sliced thin; 1 tbsp soy sauce; 1 tsp sugar; 1 pieces lime, juice only; salt, to taste; black pepper, to taste; 1.5 cup jasmine rice, about 300 g; 2.3 cup water, for the rice; 0.5 tsp salt, for the rice; 1 handful cilantro, chopped, for serving; 1 pieces chili (optional), sliced, for serving

By MiddagsarkivetSeptember 22, 2026

Time: 50 min
Difficulty: Easy
Servings: 4 servings

Curry is not a Nordic dish, but it has been a fixture of the Nordic weeknight since the 1990s, when coconut milk and jarred curry paste landed in ordinary supermarkets. In Denmark, Sweden and Norway it now sits in the same rotation as meatballs and fish cakes: something you make on a Tuesday because the ingredients keep in the cupboard and the kids will eat it.

The Nordic version is mild. Curry paste goes in by the tablespoon, not the half jar, and the heat is rounded off with coconut milk and a little sugar. If your household wants more, the fix is chili on the side rather than a hotter pot, which is how most families handle the split between adults and children.

Pre-cut chicken thigh meat is the point of the recipe. Thighs stay juicy through a simmer in a way breast does not, and buying them already cut saves the ten minutes that decide whether you cook or order in.

Bowl of mild coconut chicken curry with bell pepper and carrot served over white rice, topped with cilantro — AI generated image. The dish has not been photographed.

How to make it

1
Start the rice
Rinse the jasmine rice under cold water until the water runs mostly clear. Put it in a pot with 2 1/4 cups water and 1/2 tsp salt, bring to a boil, then cover and cook over low heat.
12 min
2
Rest the rice
Take the pot off the heat and leave it covered until you serve. Do not lift the lid.
10 min
3
Brown the chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thigh pieces in a single layer and brown them on two sides. They do not need to cook through here.
6 min
4
Cook the aromatics
Push the chicken to one side, add the onion, garlic and ginger, and cook until the onion is soft and translucent.
4 min
5
Fry the paste
Stir in the curry paste and let it fry with the chicken and onion until it smells toasted and the oil takes on color.
2 min
6
Simmer
Pour in the coconut milk and 1/2 cup water, scrape the bottom of the skillet, and add the carrot. Bring to a gentle simmer.
8 min
7
Add the pepper
Add the bell pepper and simmer until the carrot is tender and the chicken is cooked through. Chicken must reach an internal temperature of 165°F (74°C) on an instant-read thermometer.
6 min
8
Season
Stir in the soy sauce, sugar and lime juice. Taste and adjust with salt and black pepper. The sauce should be mildly sweet, salty and sour all at once.
9
Serve
Fluff the rice with a fork and spoon the curry over it. Scatter cilantro on top and put the sliced chili on the table for anyone who wants it.

A couple of tips

Fry the curry paste in the fat for a minute or two before the liquid goes in. Straight from the jar into coconut milk it tastes flat and raw.

Curry pastes vary a lot in salt and heat. Add two tablespoons, taste after the simmer, and stir in more if it needs it.

If the sauce is thinner than you want, let it bubble uncovered for a few extra minutes before you add the lime juice.

What you need

An instant-read thermometer

Serving

Serve over rice with cilantro, lime wedges and sliced chili on the side. A bowl of cucumber slices in vinegar cuts the coconut milk nicely.

Storing it

Keeps 3 days in an airtight container in the refrigerator. Store the rice separately and reheat the curry gently on the stove, adding a splash of water if it has thickened.

Nutrition per serving

Calories	840 kcal
Fat	43 g
of which saturated	24 g
Carbohydrates	75 g
of which sugars	8 g
Fiber	3 g
Protein	38 g
Salt	3 g

Guideline values, worked out from the ingredients.

Questions and answers

Can you freeze chicken curry?: Yes, the curry freezes for up to 3 months. Coconut milk can separate on thawing, so reheat it slowly and stir until it comes back together.
Can I use chicken breast instead of thighs?: You can, but cut it into slightly larger pieces and add it later in the simmer so it does not dry out. It still needs to reach 165°F (74°C).
What can I use instead of red curry paste?: Yellow or green curry paste works the same way, though green is usually hotter. A mild curry powder plus a spoonful of tomato paste will do in a pinch, but the flavor is rounder and less fragrant.
Is this too spicy for kids?: With two tablespoons of a mild jarred paste it is gentle. Keep the chili off the table for the small ones and let the adults add their own.
Can I make it ahead?: It is better on day two. Cook the curry a day early, keep it refrigerated, and make fresh rice when you serve it.

This dish belongs to

Collections

Similar recipes

Crisp golden falafel patties on a plate with tahini sauce, pita bread, chopped tomato, cucumber and red onion

Main

How it was made

This recipe was written by a language model. Below is what it cost, how long it took and when each step ran, so you can see how the archive comes about.

Cost: $0.240
Time: 1 min 33 sec
Model calls: 5
Safety check: Passed

Date	Step	Model	Usage	Time	Cost
Sep 22, 2026	Wrote the recipe	anthropic/claude-opus-5	6,781 in · 3,605 out tokens	43.5 sec	$0.124
Sep 22, 2026	Checked food safety	anthropic/claude-sonnet-5	2,446 in · 19 out tokens	2.4 sec	$0.005
Sep 22, 2026	Made the picture	bfl/flux-2-max	1 image	25.4 sec	$0.070
Sep 22, 2026	Worked out the nutrition	anthropic/claude-opus-5	1,697 in · 1,180 out tokens	15.4 sec	$0.038
Sep 22, 2026	Set the collections	anthropic/claude-sonnet-5	1,467 in · 34 out tokens	2.2 sec	$0.003

Chicken Curry with Rice

How to make it

Start the rice

Rest the rice

Brown the chicken

Cook the aromatics

Fry the paste

Simmer

Add the pepper

Season

Serve