Looking for healthy bowl dinner ideas? This Coconut Curry Chicken Bowl is your answer for a flavorful and nutritious meal. You’ll love how easily you can bring this vibrant dish to your table tonight. It’s perfect for a weeknight dinner and packed with delicious flavor.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breast works too.
- Coconut Milk: Full-fat is best for creaminess, but light coconut milk can be used.
- Curry Paste: Red or yellow curry paste will work; adjust spice level to your preference.
- Vegetables: Bell peppers and spinach are suggested, but broccoli, carrots, or snap peas are great additions.
- Rice: Brown rice is recommended for a healthy bowl dinner, but white rice or quinoa are also options.
Ingredients:
Main:
- 1 tablespoon coconut oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 red bell pepper, thinly sliced
- 1 cup fresh spinach
- 1 tablespoon lime juice
- Cooked brown rice, for serving
Optional:
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 (depending on rice portion)
- Tools Needed: Large skillet or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Before you start cooking, chop your onion, mince the garlic, grate the ginger, and cut the chicken thighs. This makes the cooking process smooth and efficient for your healthy bowl dinner. Have all your other ingredients measured out and ready to go.
2. Sauté Aromatics
Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the Chicken and Curry Paste
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Stir in the red curry paste and cook for 1 minute, letting it coat the chicken and release its aroma. This builds the foundational flavor for your healthy bowl dinner ideas.
4. Simmer the Curry
Pour in the full-fat coconut milk, stirring to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, allowing the chicken to cook through and the flavors to meld.
5. Add Vegetables and Finish
Stir in the sliced red bell pepper and fresh spinach. Cook for another 2-3 minutes, just until the bell pepper is tender-crisp and the spinach has wilted. Remove from heat and stir in the fresh lime juice.
6. Serve Your Bowls
Spoon cooked brown rice into individual serving bowls. Ladle a generous amount of the Coconut Curry Chicken over the rice. Garnish with fresh cilantro and a lime wedge if desired, creating a beautiful and healthy bowl dinner.
Variation Ideas:
- Add More Veggies: Include broccoli florets, sliced carrots, or snap peas along with the bell pepper.
- Spice it Up: For more heat, add a pinch of red pepper flakes with the curry paste.
- Plant-Based: Substitute chicken with firm tofu or chickpeas for a vegetarian healthy bowl dinner.
- Different Grains: Try quinoa or cauliflower rice instead of brown rice.
Storage Instructions:
Store any leftover Coconut Curry Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.
Frequently Asked Questions (FAQ):
Can I use light coconut milk?
Yes, you can use light coconut milk, but the curry will be less creamy.
How do I adjust the spice level?
Start with less curry paste and add more to your taste. You can also add a pinch of red pepper flakes for extra heat.
What kind of rice is best for a healthy bowl dinner?
Brown rice is recommended for its fiber and nutrients, but you can use any rice you prefer.
Can I make this ahead of time?
Yes, the curry can be made a day in advance and reheated. The flavors often deepen overnight.
What if I don’t have fresh ginger?
You can use about 1 teaspoon of ground ginger if fresh isn’t available, but fresh will give a brighter flavor.
Can I freeze this curry?
Yes, you can freeze the curry without the rice for up to 2-3 months in an airtight container. Thaw in the refrigerator before reheating.
