Rapid Cook: Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

Our Thai coconut sauce is the star of the show in this delectable meal. Perfectly cooked chicken, crisp cauliflower, and tender green peas are the ideal canvas to let this rich and decadent sauce shine. This Rapid Cook meal is custom designed to be made in your Suvie 2.0. Order it directly from Suvie, have it delivered to your door, and dinner is ready in a flash. 

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 10 minutes 

Top Zone: Roast at 400°F for 20 minutes

Select YES from frozen when preparing a Rapid Cook Meal. 

Rapid Cook Thai Coconut Chicken Curry

  • Servings: 2-4
  • Difficulty: 30-40 minutes
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  • 12 oz chicken
  • 7 oz Thai coconut sauce
  • 10 oz cauliflower
  • 5 oz green peas 


1) Set a Suvie roasting rack into a Suvie pan. Cut open chicken and arrange on the roasting rack. Season chicken with salt, pepper, and 1 tbsp oil of your choice.

2) Cut open cauliflower and pour into a separate Suvie pan. Cut open green peas and scatter over the cauliflower. Cut open Thai coconut sauce and place on top of the cauliflower and peas. 

3) Load chicken into the top zone of your Suvie and cauliflower and peas into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie, but note you will need to select Cook Now to begin cooking your stored or scheduled meal (please be sure to select “Yes” when asked if cooking from frozen). 

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 10 minutes 

Top Zone: Roast at 400°F for 20 minutes 

4) After the cook is complete, stir cauliflower and peas together. Divide chicken and Thai coconut cauliflower between plates. Serve and enjoy. 


Nutritional Information per serving (2 servings per recipe): Calories 360, Total Fat 19g, Total Carbohydrates 11g, Total Sodium 770mg, Total Protein 39g.

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