Green Curry Coconut Bowls with Chicken is an easy flavorful dinner that follows the new Canada Food Guide guidelines! This dish is gluten-free, dairy-free and, with easy modifications, can be plant-based.
The majority of the ingredients in this refreshing dish can be sourced from Saskatchewan producers.
With the changes announced to the Canada Food Guide in January, we are happy to show you this easy and delicious way to follow the new guidelines.
We often crave the freshness and comfort of Thai foods. The beauty of Thai food is the abundance of spices and this dish is no exception! The meal is also amazing as left overs for lunch so feel free to double or triple the recipe. We could eat this Green Curry Coconut Bowl for lunch every day!
ZestyKits easily introduces a lot of fresh and bright flavours through spices, sauces and fresh herbs. This dish combines all three to create an explosion of flavour the whole family will love.
We made this recipe on Global News and are happy to share the full recipe with you! 🙂
Green Curry Coconut Bowl
- Prep Time 15 Minutes
- Cook Time 15 Minutes
- Total Time 30 Minutes
- Serves 2 People
- Calories 644 kcal
Ingredients
- 3/4 cup quinoa
- 1 1/2 cups water
- 200 grams chicken breast slices
- 3 tsp Coconut Thai Spice Blend (see recipe below)
- 2 cups broccoli
- 1 red Thai pepper
- 1 lime
- 1 cup shredded carrots (about 2 carrots)
- 1 cup shredded red cabbage
- 1 tbsp unsweetened shredded coconut
- 2 tbsp fresh cilantro
- 2/3 cup Green Curry Coconut sauce (see recipe below)
Instructions
-
Cook the quinoa
Turn on the oven to 375F for the chicken. Place the quinoa in a strainer and rinse well. Add the quinoa, water and 1/4 tsp salt to a pot. Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork. -
Slice the chicken
in about 1 cm thick slices. Coat the chicken with about 1/2 tsp oil and 3 tsp coconut spice blend. Place the Spiced chicken on the baking sheet, salt as desired and bake until the chicken is fully cooked – about 15 minutes. Note: Ensure the chicken is cooked to at least 165F. -
Prepare the vegetables
Cut the lime in segments. Cut the broccoli in small fleurets. Steam in the microwave for about 1 minute to 90 seconds. Thinly slice the red thai pepper. We recommend wearing a glove to not burn your hands. -
Prepare the spice blend and sauce
See recipes below to prepare the Coconut Thai Spice blend and the Green Curry Coconut Sauce -
Assemble
In two large serving bowls, place half the quinoa (about 1 1/4 cup). Place about 1/3 cup green curry sauce on each bowl. Arrange the steamed broccoli, shredded carrot, shredded cabbage. Garnish with red Thai pepper slices, unsweetned shredded coconut, lime wedge and fresh cilantro.
Bon Appetit!
Plant-based Modifications
Plant-based modifications: To build a plant based version of this dish, replace the chicken by 1 1/2 cup cooked chickpeas. Coat the chickpeas with 1 tsp oil and 3 tsp coconut Thai spice blend. Place on a baking sheet and bake at 350F for 10 minutes.
Green Curry Coconut Sauce
- Prep Time 5 Minutes
- Total Time 5 Minutes
- Serves 2 People
- Calories 145 kcal
Ingredients
- 2 tbsp lime juice
- Zest from 1/2 lime
- 1/2 cup coconut milk
- 1/2 tsp green curry
- 1 tbsp fresh cilantro
- 1 small garlic clove
- 1 small garlic clove
- 1 tsp agave or honey
- 1/2 tsp salt
Instructions
- In a highspeed blended add all ingredients and combine until the sauce is smooth. Taste and adjust seasoning as needed.
Coconut thai spice blend
- Prep Time 5 Minutes
- Total Time 5 Minutes
- Serves 8 People
- Calories 89 kcal
Ingredients
- 1/2 cup shredded unsweetened coconut
- zest of 1 lime
- 1 tsp chili flakes
- 1 tsp ground coriander
- 1/2 tsp granualted garlic
- 1/2 tsp salt
Instructions
- Combine all ingredients and store in an air tight container in the refregirator up to 1 week.
Nutritional Value
