Thai Coconut Curry Chicken Bowl
Tender chicken in a silky coconut curry sauce, served over rice with warm roti, tangy cabbage slaw, and fresh lemon. Ready in under 25 minutes with pantry shortcuts.
- Total time
- 25 min
- Servings
- 2
- Calories
- 540
- Protein
- 32g
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk, full-fat
- 2 tbsp red curry paste
- 1 whole lime (juiced)
- ¾ cup corn kernels (fresh or frozen)
- 2 cups shredded cabbage
- 2 cups cooked white rice
- 2 pieces roti or flatbread
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add chicken pieces and cook, stirring occasionally, until edges turn opaque, about 5 minutes.
- 3
Stir in curry paste until well combined, then pour in coconut milk and lime juice.
- 4
Add corn kernels and simmer until chicken is cooked through and sauce thickens, about 7 minutes.
- 5
Toss cabbage with a pinch of salt and a squeeze of lime juice to make a quick slaw.
- 6
Warm roti in a dry skillet 30 seconds per side. Divide rice into bowls and top with curry and slaw.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board and knife
- dry skillet or griddle
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