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Spicy Thai Curry Chicken Rice Bowls

An image of prepared Spicy Thai Curry Chicken Rice Bowls made with rice, chicken, vegetables and Campbell's® Spicy Thai Curry Cooking Sauce.
  • prep time: 10 min
  • total time: 30 min
  • serves: 5 people
  • calories: 414 1 serving

Curries have amazing complex flavors that require a lot of ingredients- except when they don't.  You can taste the perfect green curry, chilies, lemongrass, ginger, cilantro, in one pouch of spicy Thai curry cooking sauce.  All you need to add is the chicken, vegetables and rice.  And you can cook it however you like, since the sauce works on the stovetop, in the oven, slow cooker or multi-cooker.  Spicy Thai Curry Chicken Rice Bowls make it simple to have a great curry, even on a busy weeknight!


  • 1 cup uncooked long grain white rice
  • 2 tablespoons vegetable oil (amount divided in recipe steps below)
  • 1 1/4 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 3 cups cut up fresh vegetables (sliced onion, bell pepper strips, snap peas)
  • 1 pouch (11 ounces) Campbell's® Spicy Thai Curry Cooking Sauce


  • Tips

    • To make in the oven, omit the oil.  Arrange the chicken and vegetables on a rimmed baking sheet coated with cooking spray.  Pour the sauce over all.  Bake at 425°F. for 18 minutes or until the chicken is done.  Serve with cooked rice.
    • To make in a slow cooker, omit the oil.  Layer the vegetables and chicken (leave whole) in a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done.  Serve with cooked rice.
    • To make in a multi-cooker, omit the oil and add 1 cup water.  Layer the chicken, uncooked rice and vegetables in a 6-quart multi-cooker.  Pour in the sauce and water.  Do not stir.  Pressure cook on High pressure, setting the timer for 6 minutes.  When done, press Cancel and quick release the pressure.  Let stand for 7 minutes before serving.
  • Step 1

    Cook the rice according to the package directions.  While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned, stirring occasionally.  Remove the chicken from the skillet.

  • Step 2

    Heat the remaining 1 tablespoon oil in the skillet.  Add the vegetables and cook for 5 minutes or until tender-crisp.

  • Step 3

    Return the chicken to the skillet.  Add the sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is done.  Serve the chicken mixture in bowls with the rice.

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Calories 414
Total Fat 13 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 523 mg
Total Carb 41 g
Dietary Fiber 3 g
Sugar 8 g
Protein 31 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 14 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.