Thai Coconut Chicken Curry & Rice Bowl

Allergens

Gluten: None - Dairy: None - Soy: None - Nuts: None

Ingredients

• 200 grams boneless, skinless chicken breast
• 1 cup jasmine rice
• 1 can (400 ml) coconut milk
• 1 cup spinach
• 1/2 cup red bell pepper, sliced
• 1/2 cup zucchini, spiralized or sliced
• 1 tbsp red curry paste
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a small saucepan, bring 1 cup of water to a boil. Add rice, cover, and cook for 15 minutes on low heat. Remove from heat and let it stand covered for 5 more minutes. Set aside.
2. Heat olive oil in a pan over medium heat. Add chicken breast and cook for 6 7 minutes per side or until cooked through. Season with salt and pepper, then remove from pan and let rest.
3. In the same pan, add red curry paste and sauté for 1 minute. Pour in coconut milk and bring to a simmer. Cook for 5 more minutes to let flavors meld together.
4. Slice chicken into bite sized pieces and add to the curry sauce. Cook for an additional 2 minutes, until heated through.
5. Combine cooked rice with spinach and zucchini. Top with chicken curry and enjoy!

Chef’s Insight

This recipe is perfect for meal prep, as it can be easily divided into portions and enjoyed throughout the week.

Notes

Embrace the vibrant colors of this dish for a visual reminder of its nutritious content.