Description
These Creamy Thai Coconut Chicken Bowls are a flavorful and comforting meal that is gluten-free. Tender chicken cooked in a creamy coconut curry sauce served over rice or quinoa, topped with fresh herbs.
Ingredients
Units
Scale
For the Chicken:
- 1 lb chicken breasts, diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Sea salt and black pepper to taste
- Extra virgin olive oil
For the Sauce:
- 1 small white onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1/2 cup chicken broth
- 14-ounce can full-fat coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon tomato paste
For Serving:
- Fresh basil or cilantro for topping
- Basmati rice, quinoa or your go-to grain for serving
Instructions
- Season the chicken: Combine diced chicken with smoked paprika, garlic powder, salt, and pepper. Set aside.
- Cook the chicken: Preheat a large skillet over high heat, add olive oil. Cook the seasoned chicken for 3-5 minutes on each side until browned. Remove from skillet.
- Prepare the sauce: In the same skillet, sauté onion, garlic, and ginger. Deglaze the pan with chicken broth, then add red curry paste, tomato paste, and coconut milk. Simmer for 5 minutes.
- Combine and simmer: Return the chicken to the skillet. Simmer everything together for an additional 5 minutes.
- Serve: Garnish with fresh herbs and serve over rice or quinoa.
Notes
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
