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Creamy Thai Coconut Chicken Bowls (gluten-free)

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5 from 1 review

These Creamy Thai Coconut Chicken Bowls are a must-make for dinner this week. Ready in under 30 minutes, this dairy-free and gluten-free dish is a crowd pleaser and one that we make again and again.

Ingredients

Scale
  • 1 lb chicken breasts, diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • Extra virgin olive oil
  • 1 small white onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/2 cup chicken broth
  • 14-ounce can full-fat coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon tomato paste
  • Fresh basil or cilantro for topping
  • Basmati rice, quinoa or your go-to grain for serving

Instructions

  1. Season chicken with spices and set aside
  2. Preheat large skillet over high and add olive oil to coat/grease
  3. Add chicken and cook on medium/high heat for 3 to 5 minutes on each side
  4. Once browned, remove chicken, reduce heat and add little more oil if needed
  5. Add the onion, garlic, ginger and cook for about 2 minutes
  6. Add the broth to deglaze pan and simmer for 2 minutes
  7. Next add the red curry paste, tomato paste and coconut milk and stir
  8. Bring to a simmer then add the chicken in and cook all together/simmer for about 5 minutes
  9. Serve with fresh herbs like basil or cilantro and over some rice or quinoa

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel

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