Tropical Coconut Curry Bowls
Rice bowls topped with coconut curry sauce, fresh tropical fruit, and a choice of protein or legume. Served warm with roasted vegetables and fresh herbs.
Ingredients
Method
Cook jasmine rice according to package directions; set aside and keep warm.
Dice papaya, chop red bell pepper, and halve snap peas; set vegetables aside in separate bowls.
Cut lime into wedges and roughly chop fresh cilantro; set garnishes aside.
Heat coconut oil in a large saucepan over medium heat; add red curry paste and stir constantly for 1 minute until fragrant.
Stir in minced ginger and cook for 30 seconds, then pour in coconut milk and vegetable broth; bring to a gentle simmer.
Add cooked chicken to the sauce and simmer for 5 minutes until heated through; season with fish sauce and lime juice.
Add chopped bell pepper and halved snap peas to the curry; simmer for 3–4 minutes until vegetables are tender-crisp.
Divide cooked rice evenly among four bowls.
Ladle curry sauce and protein-vegetable mixture over each rice bowl.
Top each bowl with diced papaya, sesame seeds, and fresh cilantro; serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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