Say hello to an easy, healthy solution to lunch and dinner: Coconut Curry Chicken Bowls.
These bowls are brimming with healthy, flavorful ingredients.
Seared chicken breasts are simmered with creamy coconut milk and a vibrant blend of spices. Toss in roasted sweet potatoes and kale for a burst of color, texture, and wholesome goodness.
You may think a sumptuous curry bowl at home requires hours of simmering and a laundry list of ingredients.
Or maybe you’ve resorted to a bottle of pre-made curry sauce full of sugar and artificial additives.
Good news: you can craft an incredibly flavorful and nutritious coconut curry chicken bowl in your own kitchen — without a lot of fuss (or ingredients)!
Why KJ Loves
Healthy Coconut Curry Chicken Bowls
This is on our weekly dinner rotation and we absolutely love it! The coconut curry pairs so wonderfully with the roasted sweet potatoes – even my husband prefers this over rice with this recipe!
Coconut Curry Chicken Bowl Ingredients
Chicken breasts (cubed)
Cut your boneless skinless chicken breasts into 1-2 inch cubes. If you prefer to use chicken thighs, you can swap those in.
Oil
Coconut oil or extra virgin olive oil work great for this recipe.
Red curry paste
Get the curry paste in the jar for your curry sauce. You’ll want to refrigerate it after you open it.
Turmeric
Curry powder
Coconut milk
Make sure to select the canned, full-fat coconut milk.
Sweet potatoes (cubed)
Seasoned salt
Kale
How to Make Coconut Curry Chicken Bowls
1
Roast the veggies.
Toss the sweet potatoes, oil, and seasoned salt on a baking sheet lined with foil and bake. Add kale on top of the baking sheet partway through baking. Toss and roast until crispy.
2
Sear the chicken.
In a large skillet, sear the cubed chicken pieces in the oil for a couple of minutes until just browned. Add the curry paste and spices and stir to coat evenly.
3
Simmer the chicken and coconut curry sauce.
Pour in the coconut milk, stir, and simmer until the chicken is cooked through.
4
Assemble the bowls.
Add your potatoes and kale at the bottom of each individual bowl. Cover with the curry chicken and sauce. Garnish your coconut chicken curry bowls with your favorite toppings, like cilantro or peanuts!
5
Wash the dishes. How sad.
How To Serve Chicken Curry Bowls
As is!
You don’t have to do anything extra to make this a complete meal. It’s loaded and ready to go!
Over rice
Make some brown rice, jasmine rice, or coconut cilantro rice to make the bowls go farther.
With quinoa
Quinoa is a healthy addition to these curry bowls!
Over noodles
Rice noodles are an excellent gluten-free option if you want to add some carbs.
Topping Ideas
- Cilantro
- Thai basil
- Mango
- Pineapple
- Shredded carrots
- Purple cabbage
- Cashews
- Peanuts
- Bell peppers
- Lime juice
Coconut Curry Chicken Bowl FAQ
Can I make this recipe spicier?
Yes, you can certainly adjust the spice level according to your taste. If you prefer a spicier curry, you can add red pepper flakes or chili peppers for an extra kick
Can you meal prep these bowls?
Yes, coconut curry chicken bowls lend themselves well to meal prep. You can prepare a larger batch of the curry and divide it into individual portions for easy grab-and-go meals throughout the week. Story the chicken and curry sauce separately from the potatoes and kale to avoid making them soggy.
Does curry need coconut milk or cream?
While some curry recipes may call for coconut cream, this particular recipe uses coconut milk. Get the coconut milk in a can (Full-fat! Don’t skimp here.)
Why do people add coconut milk to curry?
Coconut milk is added to curry for its creamy texture and ability to balance spiciness with subtle sweetness.
What to add to bland coconut curry?
If you want to add additional flavor, increase the spices or add other toppings like cilantro, peanuts, or mango!
Does coconut milk thicken curry?
Yes, coconut milk can thicken curry due to its high fat content. When heated and simmered, the fats in coconut milk emulsify and thicken the sauce, creating a creamy and rich consistency.
Other Healthy Weeknight Meals
- These light Honey Chipotle Salmon Bowls are quick and packed with smoky, spicy, and sweet flavors!
- Fresh vegetables, red curry paste, and tender chicken bring this Thai Coconut Curry Chicken Soup to life.
- If you’re in the mood for a substantial salad, try Roasted Butternut Squash Salad topped with prosciutto, blue cheese, pumpkin seeds, and cranberries.
Healthy Coconut Curry Chicken Bowls
(3 votes, average: 5.00 out of 5)
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- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Say hello to an easy, healthy solution to lunch and dinner: Coconut Curry Chicken Bowls.These bowls are brimming with healthy, flavorful ingredients. Seared chicken breasts are simmered with creamy coconut milk and a vibrant blend of spices. Toss in roasted sweet potatoes and kale for a burst of color, texture, and wholesome goodness. You may think a sumptuous curry bowl at home requires hours of simmering and a laundry list of ingredients. Or maybe you’ve resorted to a bottle of pre-made curry sauce full of sugar and artificial additives. Good news: you can craft an incredibly flavorful and nutritious coconut curry chicken bowl in your own kitchen — without a lot of fuss (or ingredients)!
Ingredients
For the coconut curry chicken:
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons extra virgin olive oil
- 4 oz red curry paste
- 2 teaspoons tumeric
- 1 teaspoon curry powder
- 2 cans (13.5 oz each) coconut milk full fat
For the roasted sweet potatoes & kale:
- 6 cups sweet potatoes, peeled and cubed (roughly 3 medium sweet potatoes)
- 3 tablespoons oil
- 3 teaspoons seasoned salt
- 4 cups kale, chopped and rough stems removed.
Instructions
For the coconut curry chicken:
- In a large skillet over medium-high heat, add in the olive oil and sear the cubed chicken for a couple of minutes until browned on all sides. Add the curry paste and spices and stir to coat evenly.
- Pour in the coconut milk, stir, reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
For the roasted sweet potatoes & kale:
- Meanwhile, preheat your oven to 425 degrees.
- Toss the sweet potatoes, olive oil, and seasoned salt together on a baking sheet lined with foil until evenly coated. Roast the sweet potatoes for 15 minutes.
- Add the kale on top of the sweet potatoes halfway through the roasting process and toss to combine. Roast for another 15-20 minutes, or until the sweet potatoes are cooked through and slightly caramelized. Like things extra crispy? Broil the sweet potatoes and kale on high at the end for a couple minutes as desired.
- To serve, add your potatoes and kale at the bottom of each individual bowl. Cover with the curry chicken and sauce. Garnish your coconut chicken curry bowls with your favorite toppings, like cilantro or peanuts!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: 1
- Calories: 489
- Sugar: 0.7g
- Fat: 18.5g
- Carbohydrates: 44.1g
- Fiber: 6.1g
- Protein: 38.8g
Keywords: Healthy Coconut Curry Chicken Bowls
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
