Chicken Red Curry Bowls

Name: Chicken Red Curry Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 red bell pepper (thinly sliced); 0.5 yellow onion (thinly sliced); 2 tablespoon red curry paste; 13.5 fluid ounce coconut milk (full-fat); 1 tablespoon fish sauce; 1 teaspoon brown sugar; 3 cup baby spinach; 1 cup white rice (uncooked); 1 lime (half for juice, half for wedges); 0.25 cup fresh cilantro (chopped, for garnish)

A vibrant Thai red curry featuring tender chicken, fresh bell pepper, and spinach in a rich coconut milk sauce, served over fluffy white rice. It's an easy yet aromatic weeknight meal.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Thai
Difficulty: Easy
Cost: $5.83/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 red bell pepper (thinly sliced)
0.5 yellow onion (thinly sliced)
2 tablespoon red curry paste
13.5 fluid ounce coconut milk (full-fat)
1 tablespoon fish sauce
1 teaspoon brown sugar
3 cup baby spinach
1 cup white rice (uncooked)
1 lime (half for juice, half for wedges)
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Cook the white rice according to package directions while you prepare the curry. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook for 3-5 minutes, until browned on all sides. Remove chicken from the skillet and set aside.
To the same skillet, add the red bell pepper and yellow onion. Sauté for 3-4 minutes until slightly softened.
Stir in the red curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer, stirring constantly.
Return the cooked chicken to the skillet. Reduce heat to medium-low and simmer for 5-7 minutes, until chicken is cooked through and sauce has slightly thickened.
Stir in the baby spinach until wilted, about 1-2 minutes.
Squeeze the juice from half the lime into the curry. Stir well.
Divide the cooked white rice among two bowls. Ladle the Fragrant Chicken Red Curry over the rice. Garnish with fresh cilantro and a lime wedge, if desired, and serve immediately.

Notes

Adjust the amount of red curry paste to your desired spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 1048
Protein: 51.6 g
Carbohydrates: 94.9 g
Fat: 53.5 g
Fiber: 3.6 g
Sodium: 1195 mg
Saturated Fat: 37.8 g
Sugar: 9.8 g
Cholesterol: 125 mg