Curried Chicken Rice Bowl

Mark Boughton
  • Yield: 4 servings

Look for curry paste (try Thai curry pastes) in the Asian section of your supermarket.


1can (131/2-ounce) light coconut milk
1/2cup lower-sodium chicken broth
2teaspoons green curry paste
1teaspoon packed dark brown sugar
1/4cup chopped basil leaves
1pound frozen boneless, skinless chicken breasts
1package (10-ounce) frozen stir-fry vegetables, such as broccoli, carrots, red bell peppers, water chestnuts and green beans
1/4teaspoon salt
1package boil-in-a-bag rice
Fresh chopped cilantro
Lime wedges


  1. Combine coconut milk, broth, curry paste, sugar and basil in a deep skillet or Dutch oven; bring to a boil. Add chicken, return to a boil, reduce heat and simmer, covered, 12 minutes, stirring occasionally. Add frozen vegetables and salt; cook 10 minutes or until vegetables are tender. Remove chicken, cut into bite-size pieces and return to pot.
  2. Meanwhile, cook rice according to package directions.
  3.  Divide rice among four 4 shallow bowls and top with chicken mixture. Sprinkle with cilantro and garnish with lime wedges.

Recipe by Nancy Hughes

Nutritional Info *per serving

  • Calories 405
  • Fat 22g
  • Sodium 650mg
  • Carbohydrate 27g
  • Fiber 2g
  • Protein 28g