Description
These Creamy Thai Coconut Chicken Bowls are a delicious gluten-free dish that combines tender chicken in a flavorful coconut curry sauce, served over rice or quinoa. The creamy coconut milk, aromatic spices, and fresh herbs make this dish a comforting and satisfying meal.
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 Curry 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: In a bowl, season the 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 to coat the pan. Cook the seasoned chicken on medium-high heat for 3 to 5 minutes on each side until browned. Remove the chicken and set aside.
- Prepare the Curry Sauce: Reduce the heat to medium and add more oil if needed. Sauté the onion, garlic, and ginger for about 2 minutes until fragrant. Deglaze the pan with chicken broth and simmer for 2 minutes.
- Add the Coconut Milk: Stir in the red curry paste, tomato paste, and coconut milk. Bring the mixture to a simmer.
- Combine Chicken and Sauce: Add the cooked chicken back to the skillet and simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve: Garnish with fresh basil or cilantro and serve over rice or quinoa.
Notes
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
