Yellow-Thai Coconut Curry Bowls

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These Yellow-Thai Coconut Curry Bowls are flavor packed, and very easy to make because of two simple shortcuts. They’re loaded with fresh mango, broccoli and warm naan for optimal dipping.

Yellow Thai Coconut Curry Bowls

Ok friends…so here’s something a little different for you. A couple of weeks ago, I stumbled upon this delicious Thai Coconut Curry Sauce at Safeway. The second I saw it, I knew I wanted to make a fun bowl with it.

And because I’ve never made a homemade curry sauce before, this was the perfect shortcut for me. This coconut curry is absolutely delicious — it’s a flavor-bomb explosion in your mouth!!! Literally! It is made up of clean, simple ingredients; flavorful Thai spices, curry paste, coconut milk, and turmeric. It’s not too spicy either — there was just a slight kick of heat.

Yellow Thai Coconut Curry Bowls With Chicken

This curry sauce is low in sugar (3g), non GMO, gluten-free, vegan, low sodium, paleo and whole 30 approved.

Since discovering this curry, my husband, in spite of hating coconut, has requested it twice already. That’s a big win! So I’m sold on this brand.

Give this Yellow-Thai Coconut Curry Bowls a try! And when you serve it, be liberal with the sauce and have some warm naan on the side for optimal dipping. 😉

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Yellow-Thai Coconut Curry Bowls

These Yellow-Thai Coconut Curry Bowls are flavor packed, and very easy to make because of two simple shortcuts. They're loaded with fresh mango, broccoli and warm naan for optimal dipping.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Keyword: Asian, Chicken Curry, Chicken Recipes, Curry Recipes, Fruit, Poultry, Thai, Thai Chicken
Servings: 4 people
Author: Naomi

Ingredients

  • 4 Chicken Breasts, thinly sliced
  • 1 jar Yai's Thai Yellow Thai Coconut Curry Sauce (linked below)
  • Extra Virgin Olive Oil, drizzled
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste
  • Jasmine Rice, cooked
  • Broccoli, cooked
  • Mango, thinly sliced
  • Lime Wedges, sliced
  • Cilantro, to taste
  • Tandoor Baked Naan, warmed
  • Optional: Jalapeños, sliced

Instructions

  • Cook rice according to package directions. 
  • While the rice cooks, lightly drizzle a pan with some extra virgin olive oil. 
    Season both sides of the chicken with salt and pepper, to taste. 
  • On medium-hight heat, cook the chicken breasts for 3-4 minutes per side. 
  • Reduce heat to low, add the curry sauce and let simmer with the chicken for about 2-3 minutes more.
  • Serve with rice, broccoli, fresh mango and cilantro. 
  • Divide the remaining sauce among the bowls, and top with torn Naan and lime wedge. 

* Did you make this recipe? Tag @alifedelicious on Instagram and hashtag it #alifedelicious

Yellow-Thai Coconut Curry Bowls

2 Comments

  1. My Whole 30 saliva glands like this one! Tim eating coconut? It’s hard to believe!!! But this recipe must be good!

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