A spicy, savory dish full of yummy veggies and pan-fried chicken.

Coconut Curry Bowls

  • Difficulty: easy
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Perfect way to use up lots of veggies alongside some great anti-inflammatory curry!


  • 1 medium sized onion, minced
  • 4-5 garlic cloves, minced
  • 1/2 cup red curry paste
  • 1/4 cup coconut oil + 2 tablespoons (for chicken)
  • 2 cans full-fat coconut milk
  • 3 tablespoons almond or peanut butter
  • Juice from 1 lime
  • 1 teaspoon chili flakes (optional)
  • 1/3 cup cilantro, chopped
  • 2-3 tablespoons Thai basil, julienned
  • 2 cups broccoli florets
  • 1 cup carrots, chopped
  • 1 bell pepper, chopped
  • 1/4 cup water
  • 2 chicken breasts
  • salt and pepper, generous amount
  • extra cilantro & Thai basil, for garnish (optional)


  1. In a saucepan over medium heat, saute onion, garlic, and the curry paste in 1/4 cup coconut oil. Stir until the onions are translucent.
  2. Add coconut milk and gently simmer, stirring frequently until sauce thickens, roughly 20 minutes.
  3. While sauce simmers, steam veggies in another pan on medium-high heat. Put veggies in the pan as it is heating up and add water once pan gets hot. Steam for 4-5 minutes, until veggies are cooked but still have a crunch.
  4. Also while sauce simmers, pound chicken (I use my wooden rolling pin with the chicken wrapped in plastic wrap) and salt and pepper generously.
  5. Transfer veggies to bowl and put remaining coconut oil in the pan. Once the oil is heated, add chicken breasts and cook on each side roughly 3-4 minutes or until golden brown. Let rest for at least 5 minutes. Chop into cubes, if desired.
  6. Once sauce has thickened, add almond butter, lime, chili flakes, cilantro, and Thai basil. Simmer for another minute.
  7. Remove sauce from the heat and add veggies and chicken. Sprinkle with remaining cilantro and Thai basil. Serve with brown rice, quinoa, or on its own. ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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