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Step into the vibrant and flavorful world of Coconut Curry Chicken Rice Bowls, a dish that perfectly embodies the essence of comforting home cooking with a touch of exotic flair. This delightful meal is a harmonious blend of rich, creamy coconut milk and aromatic spices that create a symphony of flavors in every bite. Whether you're a seasoned curry enthusiast or someone exploring new culinary horizons, these rice bowls offer a delightful escape into Thai cuisine without the need to spend hours in the kitchen.

Coconut Curry Chicken Rice Bowls Recipe

Dive into the delicious world of Coconut Curry Chicken Rice Bowls! This quick and nutritious meal features tender chicken, vibrant veggies, and rich coconut milk, perfect for busy weeknights. With aromatic red curry paste and a hint of fish sauce, each bowl is bursting with flavor. These bowls are not just comforting but also packed with essential nutrients. Bring a taste of Thai cuisine to your dinner table tonight! #CoconutCurry #ChickenRiceBowl #QuickMeals #ThaiCuisine #HealthyEating
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (14 oz) coconut milk

1 tbsp red curry paste

1 tbsp fish sauce

1 tsp brown sugar

1 tbsp vegetable oil

1 onion, chopped

3 garlic cloves, minced

1 bell pepper, sliced (any color)

2 cups spinach, fresh

4 cups cooked jasmine rice

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the bite-sized chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.

        Stir in the red curry paste, fish sauce, and brown sugar, mixing well to coat the chicken.

          Pour in the coconut milk and bring to a gentle simmer. Reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld and the chicken to cook through.

            Add the sliced bell pepper and fresh spinach to the skillet. Cook for an additional 3-4 minutes until the peppers are just tender and the spinach is wilted.

              Serve the coconut curry chicken over a bed of jasmine rice. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of freshness.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings