From the Cook
From the Cook
From the Cook
1/4
High Protein Coconut Curry Bowls
Instructions
1
In a bowl, whisk together coconut milk, curry powder, lime juice, garlic, ginger, salt, and pepper.
2
Add cubed chicken and marinate for at least 30 minutes (or overnight for best flavor).
3
Heat a large skillet over medium heat. Add chicken and cook until fully cooked and lightly browned.
4
While chicken cooks, prepare jasmine rice and shred cabbage and carrots if not pre-shredded.
5
Assemble bowls by dividing rice, cooked chicken, cabbage, and carrots evenly.
6
Serve immediately or store in airtight containers for meal prep.
My Calorie Intake
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Tips & Tricks (5)
- Marinate Chicken Strategically 🍗Combine lime juice, garlic, and ginger with salt 30 minutes before cooking to tenderize the chicken breast and infuse flavor deeply, preventing dryness during cooking.
- Bloom Curry Powder First 🌶️Toast the yellow curry powder in coconut milk for 1-2 minutes before adding other ingredients to unlock its complex aromatics and prevent a raw, dusty flavor profile.
- Don't Overcook the Vegetables 🥬Add shredded cabbage and carrots in the last 3-4 minutes of cooking to maintain their crisp texture and preserve vitamins, creating a pleasant textural contrast in each bite.
- Use Light Coconut Milk Wisely 🥥Whisk the coconut milk thoroughly before adding to prevent separation, and reserve 2-3 tablespoons to drizzle at the end for richness and visual appeal without excess calories.
- Cook Rice Separately for Better Results 🍚Prepare jasmine rice in a 1:1.5 water-to-rice ratio with a pinch of salt, allowing it to absorb curry aromas naturally without becoming mushy or oversaturated with sauce.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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