I attempted Lauren Sharifi’s Chicken Quinoa Coconut Curry Bowl. And, as per usual? It’s amazing!
Here’s the thing:
I can’t help but notice that this recipe is so similar to Korean Bibimbap, but without the rice. Anyway, it’s really flavorful, thanks to its coconut curry dressing.
Not to mention, it’s also related to instant pot chicken coconut curry.
With that said, I have to recommend you try it too!
Note: Unlike the original recipe of Lauren, this is not entirely based on FODMAPs.
Now, let’s begin!
How to make a chicken quinoa coconut curry bowl?
If you don’t know how to prepare quinoa, here’s how:
The ratio is 1:2:¼. When cooking 1 cup of quinoa, use 2 cups of water and ¼ tsp salt.
Anyway, start by placing the quinoa in a mesh strainer and rinse with running water. Place the quinoa in a cooking pot and add the water. Bring to a boil over medium-high heat. Once boiling, decrease the heat for a gentle simmer.
The duration usually depends on how much quinoa you’re cooking. Generally, it takes about 10-20 minutes or until the quinoa absorbs all the water. Remove from heat and cover to let it steam for 5 more minutes. Finally, season with salt.
While that’s cooking, you can prepare other ingredients of chicken quinoa coconut curry bowl. Wash and dice the carrots, cucumber, and cilantro. Then, slice the nuts (for a straightforward method, there’s also a store-bought version). Anyway, set them aside for now.
Anyway, cook the chicken last (so that it will still be juicy when served).
If you have your own chicken breast recipe, feel free to use that. It doesn’t necessarily have to be shredded chicken.
To cook shredded chicken:
I don’t have my own recipe with shredded chicken yet, so here’s an easy to follow video from Hobby and Cook:
By the way, depending on where you are, you can also buy a ready-made shredded chicken for a more straightforward option.
Finally, the dressing:
Mix coconut milk, nut butter, curry powder, lime juice, and salt in a blender. Blend for at least 30 seconds. If you don’t have a blender, you can also mix it by hand.
I used my almond butter and almond nuts for this recipe, and it’s just as good as peanuts IMHO.
Now, using these portions: ¼ cup cucumber, quarter cup carrots, 1 cup greens, 1 tablespoon of nuts (peanuts, almonds, etc.), 1 tbsp of cilantro, ⅓ cup of the shredded chicken, ⅓ cup quinoa.
Place them in a bowl.
Or, you can also do it randomly—which is more manageable.
Then, drizzle the dressing on top. You can either mix the chicken quinoa coconut curry bowl or eat it as it is.
Chicken Quinoa Coconut Curry BowlCourse: Dinner, LunchCuisine: ThaiDifficulty: Medium
The Chicken Quinoa Coconut Curry Bowl is a Thai Recipe that’s not only delicious, it’s also healthy!
6 cups salad greens
3 small carrots, diced
1 cucumber, diced
6 tablespoons chopped peanuts/almonds
6 tablespoons chopped cilantro
2 cups cooked chicken, shredded
2 cups cooked quinoa (plus 1/2 tsp salt)
1 (13.5 ounces) can of low-fat coconut milk
¼ cup natural creamy peanut/almond butter
1 tablespoon yellow curry powder
juice of a lime
¼ teaspoon salt
- Cook the quinoa.
- While cooking, prepare the rest of the salad ingredients.
- Cook the shredded chicken (instead of shredding, I simply diced mine).
- Blend coconut milk, peanut butter, lime juice, and salt. You can also mix it by hand.
- Portion the components: 1 cup greens, ¼ cup carrots, ¼ cup cucumber, ⅓ cup quinoa, ⅓ cup shredded chicken, 1 tbsp cilantro, and 1 tbsp nuts on top for a pop of color.
- Then, drizzle with the coconut curry dressing and serve.
- Recipe inspired by Lauren Sharifi.