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.
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.
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. 😉
And, for more delicious recipes, please give these a try:
- Chicken & Vegetable Coconut Curry
- Spicy-Sweet Potato Bean Soup with Chicken
- 30-Minute Chicken Chipotle Chili
- Chile-Lime Chicken Quinoa Bowls
Yellow-Thai Coconut Curry Bowls
- 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
- 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.