Spicy Coconut Chicken and Vegetable Rice Bowl
Tender chicken and vibrant vegetables simmered in a creamy, spicy coconut sauce, served over fluffy white rice. A flavorful and satisfying dairy-free curry.
Ingredients
- chicken breast160 g
- dry white rice60 g
- broccoli florets100 g
- bell pepper75 g
- onion50 g
- garlic8 g
- canned coconut milk (full-fat, dairy-free)150 ml
- bell pepper75 g
- olive oil5 ml
- salt0 g
- black pepper0 g
- fresh ginger5 g
- red curry paste (dairy-free)15 g
- soy sauce (dairy-free)10 ml
- water or broth50 ml
Instructions
- 1Step 1
Cook the dry white rice according to package instructions. Set aside.
- 2Step 2
Cut the chicken breast into bite-sized pieces.
- 3Step 3
Dice the onion and bell pepper. Mince the garlic and grate the fresh ginger.
- 4Step 4
Heat olive oil in a large pot or deep skillet over medium-high heat.
- 5Step 5
Add the chicken pieces and cook until lightly browned on all sides.
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