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Coconut Curry Bowl

This Coconut Curry Bowl is the perfect meal for any night of the week. Healthy, quick and delicious. Loaded with lean protein, vegetables, garlic, ginger, spices and a creamy coconut milk.

Course Dinner, Lunch, Main Course
Cuisine American, Indian
Keyword chicken breast, coconut curry, coconut curry bowl, coconut milk, curry, curry blend, garlic, ginger, ground chicken, ground turkey, healthy bowls, healthy comfort food, healthy recipes, turmeric

Ingredients

  • 1 Lb Lean Ground Turkey or Chicken (85/15)
  • 1 Large Carrot, peeled and chopped
  • 2 Ribs Celery, chopped
  • 1/2 Medium Yellow or Red Onion, diced
  • 1/2 Large Red bell pepper, diced
  • 1 Small Zuchinni, diced
  • 1 Cup Low Sodium Chicken Stock
  • 1 Can Coconut Milk, full fat (I use Taste of Thai Brand)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Large Garlic Cloves, minced
  • 3 Tbsp Curry Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Ground Ginger
  • Kosher Salt and Pepper to taste

Instructions

  1. In a large sauté pan or iron skillet, cook onion, celery, carrot, red pepper and garlic in olive oil. Cook on medium heat until slightly soft, about 3-4 minutes.

  2. Add ground turkey or ground chicken. Season lightly with salt, pepper and ground ginger. Brown until throughly cooked.

  3. Add zuchinni and any other vegetables. Cook for about 5 minutes until tender.

  4. Deglaze your pan with chicken stock. Simmer another 5 minutes at a low/medium heat.

  5. Once everything is cooked, turn your pan to low for a few minutes. Then add coconut milk and stir until combined. Add more salt and pepper to taste. Stir in garlic powder and cook another 2-3 minutes just to warm the coconut milk and let everything come together.

  6. Serve in a bowl with brown rice or quinoa. Top with avocado and scallions if preferred. Store leftovers in an airtight container in the refrigerator for up to 5 days for freshness.