Yellow-Thai Coconut Curry Bowls
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.
- Prep Time: 5 minutes
- Inactive Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Thai
Ingredients
- 1 tbsp Chosen Foods 100% Pure Avocado Oil
- 4 Cooks Venture Pasture Raised Heirloom Chicken Breasts
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
- 1 jar Yai’s Thai Yellow Thai Coconut Curry
- Optional: 1 Jalapeño, sliced (rib removed for less spice)
- Jasmine Brown Rice, cooked
- 1.5 lb. Fresh Broccoli Head, cut into florets and steamed
- 1-2 Mango, thinly diced
- 1 Lime, quartered
- Fresh Cilantro, to taste
- Gluten-Free/Dairy-Free Naan
Instructions
- 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.
- Rice: Cook rice according to package directions. During this time, prep the mango, lime, cilantro and jalapeño; set aside.
- 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).
- 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.
- Sauce: Reduce the heat to low, add the curry sauce and optional jalapeño, and let simmer with the chicken for about 1-2 minutes.
- Put it together: Serve the chicken over rice, broccoli, and fresh mango.
- 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.