Description
A creamy and flavorful rice bowl featuring tender diced chicken, crisp vegetables, and aromatic coconut curry sauce served over jasmine rice, garnished with lime, cilantro, and peanuts.
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk, divided
- 1 cup chicken broth
- 1 tablespoon coconut oil
- 2 boneless, skinless chicken breasts, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper, sliced
- ½ cup snap peas
- ¼ cup shredded carrots
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- ¼ cup chopped peanuts (optional, for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1 cup of coconut milk and the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- While the rice cooks, heat coconut oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, until lightly browned and cooked through.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the soy sauce, curry powder, salt, and black pepper to the skillet, stirring to combine.
- Pour in the remaining ½ cup of coconut milk and bring the mixture to a gentle simmer.
- Add the sliced red bell pepper, snap peas, and shredded carrots. Cook for about 5 minutes, until the vegetables are tender-crisp.
- Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.
- Divide the cooked jasmine rice among serving bowls. Top each with a generous portion of the creamy coconut chicken and vegetables.
- Garnish with chopped peanuts and additional fresh cilantro, if desired. Serve warm.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust curry powder to taste for desired spice level.
- This recipe is dairy-free due to the use of coconut milk.