Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice

  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 15 min
  • Cook: 3 hr
  • Yield: 4 servings
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4 cups chopped bok choy

1 red bell pepper, seeded and sliced

1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves

Salt and ground black pepper

1/2 cup reduced-sodium chicken broth

1/2 cup sake (rice wine)

2 teaspoons sesame oil

1 tablespoon minced fresh ginger

1 tablespoon red curry paste

1/4 cup flaked coconut

2 cups quick cooking jasmine rice

2 (14-ounce) can light coconut milk

1/4 cup freshly chopped cilantro leaves, for garnish


  1. Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
  2. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  3. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
  4. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

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