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–+ servings

Yellow Chicken Curry Bowls

Juicy marinated chicken, a creamy yellow coconut curry sauce, fluffy bone broth rice and pak choy. 47g of protein and 515 calories per bowl, and it tastes just like takeaway.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 Bowls
Course: dinner, meal prep
Cuisine: thai inspired
Calories: 515
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 700 g chicken breast cut into 4–6 smaller fillets
  • 1 tsp olive oil
  • 1 tbsp soy sauce
  • 2-3 cloves garlic minced
  • 1 tsp chilli paste
  • 1 tbsp bone broth paste optional
  • 1 lime juiced
Yellow curry sauce
  • 1 tsp olive oil
  • 2 tbsp yellow curry paste
  • 1 tsp chilli paste
  • 270 ml light coconut milk
  • 500 ml water or chicken stock
  • 2 tsp fish sauce
  • 1/2 tbsp sweetener I use allulose, sub for monkfruit, stevia, brown sugar, etc
  • 1 tbsp soy sauce
  • 1 tbsp curry powder
  • 1 tsp rice wine vinegar or lime juice
Rice
  • 1 cup basmati rice rinsed
  • 2.5 cups water
  • 1 tbsp bone broth paste optional but highly recommended
Sides
  • Pak choy steamed or lightly pan fried
  • Crushed nuts optional
  • Green onion sliced
  • Lime wedges

Method
 

  1. Combine all the chicken ingredients in a bowl or bag and mix well to coat. Cover and marinate in the fridge for 30 minutes to 1 hour.
  2. Rinse the basmati rice until the water runs mostly clear. Add to a rice cooker or saucepan with the water and bone broth paste and cook as usual.
  3. For the sauce, heat the olive oil in a saucepan over medium-low heat. Add the yellow curry paste, chilli paste and chicken stock paste and sauté for 1–2 minutes until aromatic.
  4. Add the coconut milk, water or stock, fish sauce, sweetener, soy sauce, curry powder and rice wine vinegar. Bring to a gentle simmer and let it simmer for about 20 minutes until slightly thickened and glossy. Taste and adjust the seasoning.
  5. Meanwhile, air fry the chicken at 180°C for 22 minutes, flipping halfway, until cooked through. Alternatively, pan fry over medium-high heat for 5–6 minutes a side. Rest for a few minutes, then slice.
  6. Steam or lightly pan fry the pak choy until just tender and still bright green.
  7. Build the bowls: rice on the bottom, sliced chicken on top, pak choy alongside, and ladle over the curry sauce. Finish with green onion, crushed nuts and a lime wedge.

Nutrition

Calories: 515kcalCarbohydrates: 45gProtein: 47gFat: -4g

Notes

Bone broth used: Best of the Bone
  • Curry pastes vary a lot in salt and heat between brands. Always taste the sauce before serving and adjust the fish sauce, lime and sweetener to suit.
  • The bone broth paste is optional in both the chicken and the rice, but it adds a real depth of savouriness. 
  • Chicken thigh works instead of breast -juicier, but higher in fat.
  • To make it gluten free, use tamari instead of soy sauce and check your curry paste label.
  • Leave the chilli paste out for a mild version.

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