Singapore Curry Recipe

This Singapore Curry recipe is the perfect quick and easy weeknight dinner that takes less time than ordering in! I’m always craving take-out curry, but it takes so long to deliver! This at home version is simple and made in just one pan, saving you time AND dishes…and I hate doing dishes. So this is hands down my ideal meal!

This Singapore Curry is made with vegetables, chicken, rice and a Singapore curry sauce. For this recipe you can either buy or make your Singapore Curry recipe sauce (recipe in recipe card notes).

I love cooking with bell peppers. Whether it is roasting them, stuffing them or even using them as a topping, they are the perfect addition to an easy weeknight dinner, especially this one pan Italian pulled pork skillet or this vegan stuffed pepper casserole.

why you’ll love this recipe

• I cook a big batch on the weekend and am able to then enjoy delicious leftovers throughout the week for lunch or quick dinners! This saves time, especially when I am finished with work and hungry!
• This recipe uses coconut milk instead of dairy for an easy dairy-free option.
• I often also use tofu or vegetables instead of chicken for a lighter version.
• This recipe uses minimal dishes so clean up is really easy after! Which for me is ideal on a weeknight!

ingredients & substitutions

Chicken: The protein of this Singapore Curry recipe dish, chicken breasts offer lean protein and cook quickly. For a richer flavor and juicier texture, chicken thighs can be used instead. When I wanto a more veggie forward dish I use firm tofu or even chickpeas!

Singapore Curry Sauce: This vibrant sauce is the heart and soul of the Singapore Curry recipe dish. Lemongrass, with its citrusy and floral notes, adds a unique aroma. To make your own, check out the recipe card notes. This is the kit you can use that includes chicken and curry. This is the sauce I recommend if you want to buy your sauce and chicken separate.

Rice: I like to use white rice most often. White rice is the fluffy and filling and makes it feel like take-out. I use brown rice when I want added fiber and nutrients. Cauliflower rice is a low-carb alternative that still provides a satisfying base for the curry. Sometimes I mix together cauliflower rice and brown ruce for a low carb option.

Bell Pepper: Any color of bell pepper you have on hand will do, or use a combination for a vibrant mix. If I don’t have bell peppers, I use vegetables like broccoli florets, carrots, or snap peas.

Onion: I substitute with shallots for a milder onion flavor, or when I don’t have onions.

Cashews: These crunchy nuts add a delightful textural contrast to the creamy curry…and truthfully are my favorite part! Toasted cashews infuse a rich nutty flavor, but raw cashews can be used as well. If I don’t have cashews, chopped peanuts can be used instead. Omit cashews for nut free Singapore Curry recipe option.

directions

Step 1

On a cutting board, slice the peppers and onions into thin strips.

Step 2

Add the bell pepper and onion to a frying pan and cook until softened, about 10 minutes. Set aside.

Step 3

Next, add the chicken and curry sauce to the same frying pan. Cook for 5 minutes, or until chicken is fully cooked, stirring occasionally. (you will have to cook longer if you are using raw chicken)

Step 4

Stir in the cooked rice, peppers and onions, cashews, and green onions.

Step 5

Simmer for 5 minutes more, or until heated through.

expert tips & tricks

• I adjust the spice level of the Singapore Curry recipe by adding more or less chili peppers.
• This recipe is also delicious with shrimp, tofu, or vegetables. I switch it up every time I make it.
• I use coconut milk lite or light coconut milk for a lower fat content in this Singapore Curry recipe. I also sometimes skip the cashews for a low fat option as well.
• I recommend adjusting the amount of oil used in the recipe to suit your dietary preferences. Use less oil for a low fat recipe.
• To make this vegan, I substitute the chicken with firm tofu, pre-cooked and cubed. Tofu readily absorbs the flavors of the curry, making it a delicious and protein-rich vegan option. Ensure your curry is vegan-friendly, as some brands may contain ingredients like shrimp paste.

how to serve, store and meal prep

To serve, I divide the Singapore Curry recipe among individual bowls and top with toasted cashews and chopped green onions. I serve with fluffy white rice or cauliflower rice for a satisfying and flavorful meal.

Leftover Singapore Curry recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.

For longer storage, I freeze the Singapore Curry recipe in individual portions or as a single batch. To freeze individual portions, I divide the curry among freezer-safe containers or bags, leaving a little headroom for expansion. Freeze for up to 3 months. To freeze the curry as a single batch, spread it in a shallow freezer-safe container and freeze. Once frozen solid, transfer the frozen curry to a freezer-safe bag for easier storage.

To reheat frozen Singapore Curry recipe, I thaw it in the refrigerator overnight or in the microwave on low power for 3-5 minutes. Once thawed, I reheat the curry gently on the stovetop over medium heat, stirring occasionally, until warmed through.

This Singapore Curry recipe is perfect for meal prep. To create individual portions, I divide the cooked curry among freezer-safe containers or bags, leaving a little headroom for expansion. Freeze for up to 3 months. To reheat, I thaw the frozen curry overnight in the refrigerator or in the microwave on low power for 3-5 minutes. Once thawed, I reheat the curry gently on the stovetop over medium heat, stirring occasionally, until warmed through. Serve with steamed rice or cauliflower rice.

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