Thai Curry Chicken and Rice Bowls

Prep Time 15

Cook Time 20

Servings

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

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 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)

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.

Substitutions:

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

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.