This quick and easy high-protein Coconut Chicken Rice Bowl is perfect for lunch or dinner for my gluten-free, dairy-free friends!
Coconut Chicken Rice Bowl
I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family loved them, so I had to share. They’re like coconut curry chicken but without the red curry paste, which you can certainly add! They’re made with lean chicken breast, canned coconut milk, and spices served over jasmine or basmati rice, and I served them with some fresh cucumbers to make it a meal. I hope you enjoy them! More healthy dinner ideas like this, try these Chicken Brown Rice Bowls or these Buffalo Chicken Rice Bowls.
Why I love these Chicken Rice Bowls!
My oldest daughter Karina and my husband Tommy really love when I make this, and I love how easy it is! I aim to get around 120 grams of protein per day, so these bowls at 40 grams of protein per serving are perfect for dinner, or to meal prep for lunch. And if you’re gluten-free, dairy-free, even better! Here’s a few more reasons to love it…
- High Protein: Each serving has 40 grams of protein, which is really filling!
- Good for Many Dietary Restrictions: This healthy chicken rice bowl recipe is gluten-free and dairy-free.
- Anti-Inflammatory: This meal supports overall health and well-being with anti-inflammatory ingredients like onion, garlic, ginger, and coconut milk.
- Quick and Easy: These bowls come together quickly, as the sauce only takes about 5 minutes to simmer.
- Perfect for Meal Prep: Make them in advance and reheat them in the microwave for a fast dinner.
Coconut Chicken Rice Bowl Ingredients
Here’s what you’ll need to make this recipe, and substitutions. Find the complete coconut chicken rice bowl recipe with measurements in the recipe card below.
- Chicken: Skinless chicken breasts are diced as a lean protein option, but chicken thighs would also work.
- Seasoning: I used smoked paprika, and dried oregano (or you can use a dried herb blend) over the chicken. If you want more flavor, add some turmeric, or Thai red curry paste.
- Aromatics: Onions and garlic, for flavor.
- Fresh Ginger: Depending on how much you love ginger, use anywhere from 1 teaspoon to 1 tablespoon. We are divided in my house so I usually use less, then add more to my plate.
- Liquid: The base of the sauce is chicken broth and light coconut milk. Using light coconut milk reduces the calories while keeping the sauce creamy and dairy-free.
- Tomato Paste: Adds flavor and sweetness, which makes this coconut sauce resemble a coconut curry.
- Salt brings the flavors together.
- Cilantro: Garnish the bowls with fresh cilantro. You can also use scallions.
- Rice: I like these bowls with basmati or jasmine rice the best. For a simple way to cook rice, check out my Instant Pot rice instructions.
How to Make Coconut Chicken Rice Bowls
Here’s the step-by-step photos and directions to make this easy chicken dish:
- Season the diced chicken breast with salt, paprika, and dried herbs.
- Cook the chicken in a large skillet over high heat. Remove the chicken, decrease the heat, and spray the pan with oil.
- Sauce: Sauté the onion, garlic, and ginger for 1 minute. Then, add the broth to deglaze the pan. Simmer for a minute, then add the tomato paste, coconut milk, and salt.
- Simmer the sauce for a few minutes to thicken. Add the chicken with any juices and cook on medium heat for a few minutes.
- Assemble the Rice Bowls: Serve the chicken and coconut sauce over rice, garnishing with cilantro and a drizzle of coconut milk, if desired.
What to Serve with Chicken Rice Bowls
These high-protein chicken rice bowls are very filling, but if you’d like to eat them with a vegetable, here are a few ideas:
- Sliced cucumbers
- Bok Choy
- Spicy Garlic Edamame
How to Meal Prep Rice Bowls
These easy chicken rice bowls are great for meal prep since they reheat so well.
- Prep the coconut chicken and rice the day before eating.
- To heat, fill your bowl with rice and chicken and microwave until warm.
- You can also pre-assemble the bowls in food-storage containers to take to work.
Storage
Leftover chicken and rice will last for four days in airtight containers in the refrigerator.
More Chicken Breast Recipes You’ll Love
- Baked Chicken Breast
- Cilantro Lime Chicken Breast
- Chicken and Broccoli Stir-Fry
- Marry Me Chicken
- Cheesy Stuffed Chicken Breast with Zucchini
Coconut Chicken Rice Bowl
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce ingredients
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk, from 1 can
- 1 tbsp of tomato paste
- 1/2 teaspoon kosher salt
For the bowls:
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- more coconut milk, optional for topping
Instructions
- Season the chicken with salt, paprika and dried herbs.
- Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Chicken: Swap chicken breasts with thighs.
- Protein: Try with tofu or shrimp, adjusting cooking time as needed.
- Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas.
- Curry: Add red curry paste for a coconut curry.
- Don’t like cilantro? Skip it or swap it with scallions.
- Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.
I have an autoimmune illness and have been looking for a recipe just like this, as I have changed to an anti-inflammatory diet. It was simple to make, and delicious. I didn’t have tomato paste, so I chopped and reduced some sundried tomatoes packed in olive oil and some turmeric, and the flavor is really good.
I have an autoimmune illness and have been looking for a recipe just like this, as I have changed to an anti-inflammatory diet. It was simple to make, and delicious. I didn’t have tomato paste, so I chopped and reduced some sundried tomatoes packed in olive oil, and the flavor is really good.
It came together quickly but it was very bland as other reviewers have said. I added some tikka masala paste and that helped. I think adding lime would have brightened it up some.
Amazing!!! Absolutely delicious and super easy and quick to make. Thank you for sharing the recipe, will be making this again, a good weekly meal.
This recipe is part of our rotation, my wife and I just love it as it is. However tonight I was feeling experimental so I added a bit of Gochujang Chilli (used in ST Korean salmon rice bowls!) and wow, it really lifted it! I’m not a spice lover (wife is) so 1tblsp was perfect for us, but I think 2 might add a nice little kick!
Anyway Gina, love this recipe, thanks!
Just made this for lunch and it is tasty! Had a lime lying around I needed to use so I squeezed some of the juice over the chicken. Super yummy!
Haven’t served it yet BUT grated ginger is pretty vague AND 6 cloves of garlic
WHOLE? MINCED? CRUSHED? PRESSED? WTF???
Bland as hell
Long time fan here Gina! I’m about to post my first ever review here because I made this tonight, and contrary to what some people are saying, I LOVED it! I put extra freshly grated ginger in, and I found the taste bland until you add the chicken and juices. and whoa! Flavour elevation!!!! A really nice dish for someone like me who doesn’t do spices. A+, 10/10, ⭐⭐⭐⭐⭐what more can I say!!! If you’re on the fence and scrolling through comments….Cook this tonight!
Good recipe, but I feel like it needs some zip. Some sort of acid, like lime juice maybe. Wondering if anyone has tried that?
I added lime juice and it added a nice zing. I also added a good bit more than 1t of smoked paprika when I coated the chicken. I thought the overall dish (with my 2 changes) was very yummy.
Loved it! I used full fat coconut milk, and it was delicious.
Very tasty recipe! My husband & I enjoyed this meal. I have Alpha gal syndrome, and it has been hard for me to find recipes that I can eat and my husband enjoys it also. Thanks for this easy recipe!
Another Fantastic recipe! I tweaked it a bit with what I had available and it was quick, easy and delicious!!
Delicious! I will be making this one again !
Delicious and easy! It’s been in my weekly rotation for months!
Great base recipe but needs more depth of flavor, it was relatively bland. In the future will add garam masala, turmeric, chili powder, etc. Will definitely make again but rework it!!
Whipped this up tonight after a weekend of traveling and my partner and I loved it! It was super easy and a truly wonderful one pot meal! To make it gluten free I topped mine with vermicelli. Will definitely make this again!
With the exception of doubling the amount of seasoning I followed the recipe. I found it be good but needed more piazza. I will make it again but will try adding curry
Yes! Great idea. I will add a tab. Spoon of curry when sauteing the spices and vegetables.
I used chicken thighs so the process took a bit longer. Delicious!!!!!
Sooo yummy! My kids loved this meal and they are picky teenage boys. Can’t wait to try more of these recipes!
My son loves this recipe and requests it often! I add a good amount of curry powder to add more flavor, deglaze with white wine instead of the broth and my husband likes to top his with chili crunch for extra spice. I serve with jasmine rice, Thai chopped salad, and naan bread. Makes a great weeknight meal that comes together quickly!
Found it quite bland unfortunately
The sauce was REALLY bland on its own. However, adding a little garam masala, curry powder, turmeric and cumin brightened it right up! I also added green beans.
Amazing ! My family loved it❤️
This was the best bowl ! Thanks for sharing !💕
Made this exactly as written and it was delicious. Definitely a keeper!
Loved it! The husband is not a fan of coconut, so I told him we were having chicken and rice with a light red sauce. He really liked it too.
I added mushrooms and snow peas. I also cooked the chicken in the air fryer while I prepared the sauce. It’s super fast to make.
I’m not big on spices, so I didn’t consider it bland. And my husband who complains everything is bland, didn’t complain about this. So who knows. 🤷🏼♀️
Very bland and so the effort was disappointing to me. I wish I had added red pepper flakes or something to give it a little zing.
This recipe was not it. I should have read the reviews and listened when they said it was bland! I even added extra spices and it turned out subpar. Will not make this again
I added the red curry paste for the kick it needs. Outstanding
How much paste??
1 Tablespoon
Perfect! I made this for meal prep work lunches and it was so good. I had to modify it a little. Ionly had 2 chicken breasts and 2 boil in bag of brown rice bags. I did double the sauce recipe and add 2 full large heads of steamed brocolli florets to it, layering rice, brocolli, chicken and sauce. I got 6 lunches out of it and they were delicious. Gina, you are my favorite chef to follow. Your recipes are the best out there. You make such healthy and flavorful meals and I haven’t found a single one that I dont love. Thank you for your creativity and time.
Fantastic and so easy! The only change I made was to add a dollop of chile garlic paste with the aromatics. The second time I made this, I doubled the recipe and used brown rice instead of jasmine, then put the leftovers in containers for weekly meal prep.
This is fabulous! It’s a dish my family asks for quite often!
We loved this recipe. My kids even had seconds. Thank you
This is a wonderful meal and part of our regular rotation!!
Add turmeric, coriander, cumin, more paprika, and garam masala
Thank you!! I thought this recipe was so bland and then I saw your comment so I added these and now it’s really good!!
I agree with other reviewers that this recipe is bland. I was excited to make it but will not make it again. When I was cooking this, I was thinking I should add curry paste. This is missing a lot of the spices that would make this dish sing. As it stands it’s off key and flat. This is my second recipe this week with Skinny Taste that was a flop. There’s nothing worse than meal prepping for the week and ending up with a dud.
Delicious! Would pair well with some naan bread for sure
Rather bland, a good base recipe but definitely needs curry paste or some other strong seasoning
YUMMY… I DIDN’T HAVE ANY TOMATO PASTE SO USED SOME KETCHUP TO TASTE. DOUBLED THE GARLIC BECAUSE I LOVE GARLIC, USED BROWN RICE AND HAD ONLY REGULAR COCONUT MILK. SO YOU CAN SEE HOW DELICIOUS IT CAN BE IF YOU DON’T HAPPEN TO HAVE ALL THE INGREDIENTS. IF YOU LOVE THE TASTE OF COCONUT YOU WILL FALL IN LOVE WITH THIS RECIPE. AND SHE OFFERS MANY VARIATIONS WHICH MANY RECIPES DO NOT.
I recommend add
Chili powder and also some curry powder
A family favorite!
She has a lot of great recipes but skip this one. The ingredients do not mesh well and it does not taste good.
Comfortable home cook. I am typically a big fan. This one is a pass for me. No real flavor. Bland.
Recipe great, I added chunks of garlic while boiling stock for rice. Gave rice ginger flavor. Chicken great added a tad more tom paste.
A nice easy recipe to put together. I used a brown/wild rice mix and it turned out very well. Comfort food! I’d like to try this again and add a red curry paste.
Very bland. My husband called this “white people curry” because it simply had no flavor.
It had a good template for making the basic sauce, but needed a lot more spices.
I will qualify this by saying that I used ketchup rather than tomato paste, but in most cases, that makes a fine substitute.
To save this recipe, ended up adding a lot of traditional Indian spices to the sauce: coriander, turmeric, cumin. I also added chili powder because I felt it needed a little kick.
In the future I would also recommend blending the sauce in a food processor. I understand some people want a simple recipe, so it’s not necessary, but I much prefer the creamy blend of the onions, garlic and ginger rather than eating them in chunks.
Not my favorite but that’s alright! Everyone’s different. Once I added the seasonings my husband loved it.
This was delicious! Everyone loved it especially my 14 yo who went back for 3rds!
Sooo quick and delicious! I roasted some green beans on the side and mixed those in too. My husband called it a “super make-again” with a sprinkle of salt and hot sauce. No hot sauce for me- this is delicious as-is!
This was very good and easy to make. Inspired by Thai flavors with a tikka masala feel. I did add a splash of garam masala for a little extra depth of spice. When cooking I sautéed onion, garlic, and ginger for a minute then added in the tomato paste (and I added a teaspoon gojujang for heat-I was out of my red curry paste) to the onion mixture and cooked for 30 seconds. I then added broth to deglaze and cook for a couple minutes as it made a thick slurry paste. To continue with instructions, I added in the coconut milk and salt and reduced down. I doubled my recipe so it wasn’t real thick but still good. I served it with roasted broccoli and naan bread to dip in the slurry. Yum!
This was really good and quick to make. My very picky daughter even enjoyed this dish. For me it was not spicy enough so I added a little curry powder. Thank you for the quick kid approved meal idea!
Really wish I had read the comments before making this – I did add additional tomato paste, chili powder, and cayenne to add some additional flavor, but next time I’ll try adding Garam masala and cumin as well like others have suggested!
Otherwise, this was tasty and easy to make – we will definitely try it again! The chicken was cooked to perfection and my sauce thickened up fine once I brought it to a boil and then let it simmer for a bit!
Delicious, will make again.
5/5 happily ate this, which is a minor miracle. So good!!!
This was so flavorful and easy to make! Highly recommend!
Read other comments so added more things for flavor.
1 tsp garam masala
1 tsp cumin
2 TBSP thai red curry paste
1 extra TBSP tomato paste
Slurry made of 1/8 cup chicken broth and corn starch
Rest of the can of coconut milk
Spinach
Yellow bell pepper
It was a hit at our house!
Very good and easy to make but like others the sauce would not thicken
Made this last night. It was absolutely delicious!! This will go into our regular rotation!
I followed the recipe and it was delicious! Served broccoli along side.
Looks nothing like the picture. Followed directions to the tea…sauce is watery…should have added a slurry.
Very disappointed
Reduce the liquidy sauce by simmering a few extra minutes.
This was spectacularly delicious and easy to prepare. The sauce was really well balanced, and the chicken was tender. Next time, I may add some baby spinach at the end to amp up the veg factor. Thank you!
Now in our weekly rotation!! I double it and it’s usually inhaled by two teenaged boys. I also add peas for a bit of colour.
This was delicious and easy to make. The flavours developed more the next day, so the leftovers were even better.
I really wanted to love this recipe, but it wasn’t what I expected. It didn’t look anything like the picture. I followed the recipe & measured the ingredients so I don’t know what went wrong. The sauce didn’t thicken, it was more brown in color than red & I could barely taste the coconut. The flavor was a little flat so I spiced it up with a mango hot sauce.
I’ve had success with other recipes which were delicious. I may try this one more time or just move on to the next one. Sorry
So Delicious! Definitely do not skip the red curry paste, it elevates it so much, so much umami to those that thought it was bland, wow! And the cilantro at the end – I cut it up to really brighten up the cilantro and wow the dish was superb thank you so much! Smoked paprika vs paprika makes a big difference too- don’t skip the smoked paprika, this made our lunch/dinner rotation
Unless I missed it in the recipe, how much red curry paste did you use?
Fabulous base recipe and great for cleaning out the fridge at the end of the week! Perfect clean out the fridge recipe. I had some some red pepper strips and mushrooms that needed to be used up so those went into this dish with the onions and garlic. Some halved grape tomatoes went in at the very end. We like some spice (and my husband likes a lot of spice), so we didn’t use the paprika. Instead I added garam masala (1 tsp) and curry powder (1 tsp) when sauteeing the onions and veggies. Then once the coconut milk went in, I added another 1 tsp garam masala, 1 tsp curry powder, 1 tsp red pepper flakes, and a couple dashes of siracha. This was a fabulous dish! Love your recipes, and that they are so flexible to accommodate all types of palates!
Everyone including 3 picky kids loved this.
Great recipe! I added chopped hot peppers for some heat. Love that it’s gluten free and dairy free.
very bland
So yummy! Tastes so rich and complex despite how easy and healthy it is!
This is insanely delightful! Absolutely try it! It’s been added to my dinner rotation 🙂
This was really good, easy to make, and light on clean up. My husband and I both enjoyed it, and he’s pickier about these types of meals (meat and potatoes guy). I didn’t have smoked paprika, so used just 1/2 tsp regular. I was afraid 1 tsp of oregano would be too strong, but came back and added the other 1/2 at the end; it needed it. One thing I did do to make it a one dish meal was add some diced red pepper with the onion, and some chopped, cooked broccoli at the end – worked out nicely. The light coconut milk was fine. I did add a little cornstarch slurry to thicken it. I love to have fast, healthy recipes like this on hand. Thank you!
Super easy to make. I was surprised by how much my family enjoyed this. I’ve made more complicated dishes so I had low expectations but this dish was better than I could have imagined.
I love how quick it was to make a pretty good-tasting dinner. Subbed rotisserie chicken which I won’t do next time as the chicken overcooked by the time it finished. Also lightly sprinkled in some curry powder as it always blends so well with coconut.
I have lived all of your recipes but this was not my favorite. My family thought it was a little bland and didn’t care for the consistency of the liquid.
really delicious! i ended up using full fat coconut milk though but yes it was so good!
Very flavorful! Loved this!
This recipe was so easy and quick. And absolutely DELICIOUS! I highly recommend it!
Delicious, quick and easy to make. I added some red Thai chili paste as suggested and some cauliflower when sautéing the onions & garlic.
Thank you…this dish was easy and soooo delicious. I will make it again that’s for sure!
Made this tonight after my son’s rugby practice! It’s winter in Sunny South Africa at the moment & this turned out to be the perfect & fun to make meal😊Thank you! Tomorrow we try another!
I have to agree with those who say the recipe lacks flavor. In the end, there was no discernable flavor to the dish. I did sub 1/2 of the smoked paprika with curry powder, which only should have made it *more* flavorful, IMO. It was an easy enough recipe, though. If I ever try again, I’ll amp up the added spices.
I just made this for the first time. It’s for lunch in a few hours. The kitchen smells great! My sauce does not look as creamy as in the photo. I’m not a person who enjoys or does a lot of cooking, so I may need more practice. I anticipate this will taste good despite my sauce. This was easy enough that I can see keeping it in my repertoire.
I love this recipe and coconut chicken. it was so tender and everyone loved it.
A delightful concoction of precise instructions, tantalizing ingredients, and creativity. Inviting us on a journey of flavors and aromas. It’s the roadmap to a delicious destination.
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Loved this! We are renovating our kitchen and so all I have to work with is an instant pot and air fryer. I cooked the chicken breast in the air fryer (whole) then chopped it up and added when it called for it in the recipe. Made rice in my IP, then removed the rice and made this recipe using saute function (didn’t rinse the IP between, and I think the rice starch may have thickened the sauce a little). Also, added some fresh spinach at the end. Oh, and I used full fat coconut milk. Fast, easy, and delicious!!
Delicious! Another winner, thanks Gina!!!
This is a keeper! My kids scarfed the whole thing and even had seconds. I’ll be keeping this on my lunch meal prep and dinner rotation. I added lots of ginger and I think next time I might add some peas and/or spinach for even more yumminess.
This didn’t taste good to me. I think it was the paprika. I should have stuck with the kind of spices you expect in a curry (curry powder, curry paste). The garlic and ginger got a little lost. Also, no veggies in this meal.
Unfortunately, I would have to agree with you. The paprika over powered everything; I was hoping for more of a curry flavoured dish, too. I paired it with the turmeric roasted cauliflower from one of her cookbooks, which usually goes well with curries. I love Gina’s recipes but this isn’t one that I would make again and I have bookmarked many of her recipes.
So Yummy! I couldn’t find “light” coconut milk so I used regular. My first time using it so I didn’t even know where to find it, but this turned out really good. I will definitely make it again.
I already can’t wait to make this again! Highly recommend Gina’s suggestion of adding some red curry paste. So good, and everyone LOVED it… husband, teenagers and me. 5 stars for sure.
Love this recipe, definitely making it into the weekly rotation!
So delicious and easy to prepare. The chicken had a little spicy kick from the paprika and the coconut milk sauce was cooling and flavorful. It got 2 thumbs up from my family and made the Make This Again category!
I wasn’t a fan of this recipe; it just didn’t have enough flavor for me. I thought it very bland. I slowly added extra seasoning at the end, curry, red curry paste, and more but it didn’t help. It’s not something I would make again
I agree. I was hoping for a deeper flavor profile and it was lacking. The cilantro was the star here. I also thought it could use a little kick, too. My husband says this is not a repeat meal.
Very good and super easy. Whole family loved it.
This one is SO GOOD! I added a tbsp of red curry paste and it was amazing like this! Definitely use the end of the can of coconut milk to drizzle on top… YUM!
As written I would give this 4 stars. The leftovers were given a touch of red pepper flakes and frozen green peas added to the brown basmati rice for a 5 star review.
Absolutely delicious. My husband said this recipe is a keeper. I added about 1 TBSP Thai Red Chili paste but otherwise followed it to the letter. Served on cauliflower rice instead of rice and it was perfect.
This recipe is easy and quick to make. No fancy ingredients. The best part: it tastes amazing!
Wonder if you could use ground chicken ?
So much flavor for so little effort! Amazing. I did do the tablespoon of ginger for a little extra kick and it was perfect. My husband loved it, too, once he got past the fact that I wasn’t trying to sneak a curry past him (color from the tomato paste.)
For those who commented that their sauce didn’t thicken, maybe you forgot to shake the coconut milk well? It separates badly.
Anyway, thank you, Gina, for another superb recipe!
Awesome!!
Great dish – was good as is, but curious to try the curry next time. Quick and easy to put together. Used the garlic and ginger cubes from trader joes to cut a corner.
Okay this is easily one of my favorite recipes you’ve ever done!! And I’ve made soooo many of your recipes! I didn’t have paprika so I did chili powder and I did Italian seasoning rather than oregano but otherwise the same. Opted for the 1 Tablespoon of ginger which I think was a great choice. This had a such a cozy thai flavor. And a relatively easy dish! Very filling too. Will definitely be a regular rotation 🙂
We really enjoyed this! I added a little cornstarch to thicken it up and also added so chopped cashews, really delicious and will be on repeat! Thank you for another winner!
Making this tonight!! Had to get the lite coconut milk and fresh ginger. Cannot wait, I’ll be back with a review!
Thank you for this amazing recipe! I needed something great for lunches that used ingredients I already had. This is going into my regular rotation.
Made this tonight and it was so good!!! Wish I could post my pic of it.
If you’re on Instagram post it there and tag me!
I just got done eating this dish – it was delicious! I didn’t have any thyme and added a tsp of curry powder to the chicken seasoning on a whim. Loved it!
I made this and everyone loved it! I wanted it with a little more kick so I added some curry powder and chili powder. I also wanted the sauce a little thicker so I added a slurry, served it over rice with asparagus, total win!
Great recipe! Family devoured it for dinner.
Awesome
This was tasty but a bit in the bland side. Also the sauce was thin I had to add cornstarch to thicken a bit & I even forgot to add the broth! I added cashews for some extra crunch.
I loved this dish! So delicious and lite. My husband on the other hand would like less oregano and more fat 😳 but he did like the flavor.
This was so good! I like how versatile this can be which a quick change of herbs. Rich delicious and full of flavor. I did add mushrooms for extra veg. I think I am gonna try with cauliflower next.
How is this for meal prepping Sunday but not eating until Tuesday or Thursday?? Thanks so much
this is fine up to 4 days
This looks easy and delicious! I have everything on hand so this will be supper for tonight!!
Many thanks for sharing all your amazing recipes with all of us 💕
enjoy!
Can you make this in a crockpot?
Sure but the chicken will be more shredded.
How much red curry paste would you add to make this a coconut curry? A tablespoon?
1 tbsp like my shrimp curry https://www.skinnytaste.com/thai-coconut-curry-shrimp/
My husband’s GERD is triggered by tomato. Is there something I could substitute for the tomato in this recipe?
yes, thai red curry paste
Can i prepare it with tofu?
Sure
This looks amazing but I wonder how it can be 40 grams of protein. Is the total per person about 3.7 ounces? 31 grams of protein? Where did I miscalculate?
This might seem sacrilegious, but could you do this without the tomato paste? I have a dietary issue with tomatoes but everything else looks sooooooo good
sure