Yellow-Thai Coconut Curry Bowls

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These Yellow-Thai Coconut Curry Bowls make for a flavorful and quick weeknight meal. From start to finish, this dinner comes together in just 30 minutes. The chicken is smothered in a slightly spicy coconut curry sauce and then served with rice, sweet mango, broccoli and cilantro.

Four cooked chicken breasts, smothered in a yellow-Thai coconut curry sauce, in a sauté pan topped with fresh cilantro and surrounded by pinch bowls of cooked brown rice, fresh mango, steamed broccoli, lime wedges and a plate of homemade cooked naan.

Recipe Features:

  • Flavorful Thai coconut curry sauce – the star of the dish!
  • Chicken and rice
  • Fresh mango and steamed broccoli
  • Naan

I found this delicious Thai Coconut Curry Sauce at Safeway. And the second I saw it, I knew I had to make a fun bowl with it. So, whether you make homemade curry or not, this is a great shortcut. The store bought naan is also another quick and easy shortcut, too. Or, if you prefer, as a healthier option you can make your own, which is what I do. This Fluffy Gluten-Free Naan is the one I make and is amazing. Also, it is dairy-free, which is a big bonus. The best part about this naan, though, is that everyone who has tried it loves it, too.

A Yellow-Thai Coconut Curry Bowl filled with chicken, curry sauce, rice, broccoli, fresh mango, cilantro, torn naan and a lime wedge.

Yellow-Thai Coconut Curry Sauce:

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 — just a slight kick of heat. (Outside of making my own here and there, this is my go-to brand. The flavor just can’t be beat).

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

How To Serve These Yellow-Thai Coconut Curry Bowls:

  • Serve alongside brown rice or cauliflower rice.
  • Fresh mango is a must. It pairs so perfectly with the curry.
  • A good homemade naan will send this dish over the top. It is so good for dipping! 😉
  • Be sure to serve each bowl with extra sauce. Yum!
Two Yellow-Thai Coconut Curry Bowls filled with chicken, curry sauce, rice, broccoli, fresh mango and cilantro, and surrounded by two pinch bowls of fresh mango and steamed broccoli and a plate of homemade cooked naan.

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A Yellow-Thai Coconut Curry Bowl filled with chicken, curry sauce, rice, broccoli, fresh mango, cilantro, torn naan and a lime wedge.

Yellow-Thai Coconut Curry Bowls


  • Author: Naomi
  • Prep Time: 5 minutes
  • Inactive Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Description

These Yellow-Thai Coconut Curry Bowls make for a flavorful and quick weeknight meal. From start to finish, this dinner comes together in just 30 minutes. The chicken is smothered in a slightly spicy coconut curry sauce, and then served with rice, sweet mango, broccoli and cilantro. To complete the dish, feel free to add some naan for dipping.


Ingredients

Units Scale

Instructions

  1. Prep the chicken: If the meat is thick and lopsided then pound it out with a meat mallet to make it even. Set the chicken aside on a plate and season both sides with salt and pepper, to taste. Let the meat rest, at room temperature, for 30-40 minutes.
  2. Rice: Cook rice according to package directions. During this time, prep the mango, lime, cilantro and jalapeño; set aside.
  3. Broccoli: Bring a pot of water to a boil. Add the broccoli directly to it, or use a steamer basket for the top of the pot and cook the florets for 6-8 minutes. (Timing depends on the size of the florets, but you want them crisp-tender).
  4. Cook the chicken: While the broccoli cooks, drizzle a pan with the avocado oil. On medium-high heat, cook the chicken breasts for 3-4 minutes per side.
  5. Sauce: Reduce the heat to low, add the curry sauce and optional jalapeño, and let simmer with the chicken for about 1-2 minutes.
  6. Put it together: Serve the chicken over rice, broccoli, and fresh mango.
  7. Garnish: Divide the remaining sauce among the bowls, and top with cilantro, torn naan and a lime wedge.

Notes

  • If possible, use all organic ingredients. 
  • Inactive Prep: Let the meat rest, at room temperature, for 30-40 minutes with the salt and pepper. The salt will bring some moisture to the surface, that moisture will dissolve all the spices and bring the flavor back into the chicken. (You want to cook the meat at room temp. Never put cold meat into a hot pan). *Doing this will produce an even more flavorful and juicy piece of meat. 
  • Jalapeño: This is an optional step. The curry itself is already a bit spicy. However, if you want more of a kick then add the jalapeño pepper.
  • Chicken: Once the chicken is cooked, you can remove it from the pan, dice it and then add it back to the pan with the curry sauce, or just leave the chicken breasts whole. 
  • Category: Main Course
  • Cuisine: Thai

Keywords: Asian, Chicken Curry, Chicken Recipes, Curry Recipes, Dairy-Free Recipes, Fruit, Gluten-Free Recipes, Poultry, Thai, Thai Chicken

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Yellow-Thai Coconut Curry BowlsYellow-Thai Coconut Curry BowlsYellow-Thai Coconut Curry BowlsYellow-Thai Coconut Curry Bowls

4 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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