Thai Curry Chicken and Rice Bowls


These protein and veggie packed bowls use Thai curry paste and coconut milk to create a delicious creamy, brothy sauce that you’ll spoon over a bed of warm rice. It gets topped with an optional tangy crunchy slaw and lots of herbs to freshen it up. Any protein, veggie, and variety of curry paste can be used to make it your own!

Ingredient highlight

Coconut milk! Is a wonderful alternative to cream and milk for those of us who are lactose intolerant or vegan. It’s also a good source of iron, magnesium, potassium, and selenium. Don’t fear that saturated fat – it only can become a problem if you’re consuming a ton of it on a regular basis (as with anything else!). In fact, coconut oil is high in medium chain triglycerides, which may improve your GOOD cholesterol levels along with other health benefits.

Servings 1
Prep Time 15 minutes
Cook Time 20 minutes


  • 2 cups rice of choice
  • 2 tbsp olive oil, divided
  • 1 lb boneless skinless chicken breasts or thighs, cut into small bite-sized pieces (or use ground chicken)
  • 1 tsp kosher salt, divided
  • 4-5 cups chopped veggies*
  • 3 tbsp Thai curry paste (any variety)
  • 1 (13.5 oz) can full-fat unsweetened coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • Fresh herbs (cilantro, scallions, and/or basil)
  • Lime wedges

For the slaw (optional)**

  • 2 cups thinly sliced cabbage
  • 1 tbsp lime juice
  • ¼ tsp kosher salt
  • *Use quick cooking veg here like broccoli, bell pepper, fennel, mushrooms, etc…I used about 6 oz mushrooms, 1 bell pepper, and chopped cauliflower.
  • **This is totally optional but adds a nice tangy crunch on top. You can also use any combo of raw crunchy veg like shaved brussels sprouts, radish, cucumber, fennel, bell pepper, etc…
  • Time saver! ~ Browning the chicken and cooking the veg adds more depth of flavor but to save time, just cook the curry paste in 1 tablespoon oil, then add the coconut milk + ¼ cup water + soy sauce + fish sauce + chicken + veggies and simmer until everything is cooked through, likely about 10-15 minutes. Add more water if the liquid reduces too much.


  • Cook the rice (see instructions here).
  • In a large skillet over medium heat, warm 1 tablespoon oil. Add the chicken, sprinkle with ½ teaspoon salt and cook undisturbed until golden, about 4 minutes. Stir/flip the chicken and continue to cook until cooked through, stirring occasionally, about 3-5 minutes more (it will cook more in the curry, so don’t worry if it’s not all the way cooked). Transfer to a plate.
  • Add the remaining 1 tablespoon oil, veggies, and remaining ½ teaspoon salt and cook for 1 minute, stirring occasionally, scraping up any chicken bits stuck to the pan. Add the curry paste and cook for 2 more minutes, stirring often.
  • Stir in the chicken to coat in the curry paste. Stir in coconut milk, soy sauce, and fish sauce. Simmer rapidly over medium/medium-high heat for 6-8 minutes or until the coconut milk has reduced a bit and the veggies are cooked through.
  • Turn off the heat and stir in the lime juice.
  • To make the slaw (if using): combine all ingredients in a medium bowl and toss to combine. It will get softer/better as it sits.
  • Serve the curry over rice and top with slaw (if using), plenty of herbs, and a squeeze of lime.

Items you can prep ahead (optional)

  • Cook 2 cups rice of choice
  • Cut 1 lb boneless skinless chicken breasts or thighs into small bite-sized pieces
  • Chop 4-5 cups veggies
  • Chop fresh herbs for topping
  • Make the slaw (if using)


  • To make vegetarian/vegan, use tofu in place of chicken and substitute the fish sauce with soy sauce.
  • Use rice noodles in place of rice for a noodle-y bowl!


  • Store leftovers in an airtight container in the fridge or freezer:
    • Curry: up to 4 days in the fridge or 2 months in the freezer
    • Rice: up to 5 days in the fridge or 2 months in the freezer
    • Slaw: up to 7 days in the fridge

Leftovers + Repurposing:

  • Assemble your rice and curry, then microwave until warmed through OR reheat the curry on the stove and serve over warm rice. Top with all the things!
  • Put a fried egg on top.
  • Use rice noodles in place of rice.

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