Quick Coconut Curry Chicken Bowl
Tender chicken seared in a fragrant Thai coconut curry, served over rice with crispy broccoli, tangy cabbage slaw, and fresh lime. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb chicken breast, diced into 3/4-inch pieces
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 cups broccoli florets
- 1.5 cups shredded red cabbage
- 2 cups cooked jasmine or white rice
- 1 whole lime (juiced + wedges for serving)
Instructions
- 1
Heat oil in a large skillet over medium-high. Add chicken and sear without stirring for 2 minutes until edges turn opaque.
- 2
Stir the chicken, breaking up any clumps, and cook 3 more minutes until cooked through. Transfer to a plate.
- 3
In the same skillet, stir in curry paste for 30 seconds until fragrant, then pour in coconut milk and bring to a simmer.
- 4
Add broccoli and return chicken to the skillet. Simmer 3 minutes until broccoli is tender-crisp.
- 5
Squeeze in lime juice and taste. Add salt and pepper as needed.
- 6
Divide rice between two bowls, top with curry and broccoli, then raw cabbage slaw and lime wedges on the side.
Tools you’ll need
- 12-inch skillet or larger sauté pan
- two serving bowls
- wooden spoon
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