Thai Chicken Curry Bowl

Name: Thai Chicken Curry Bowl
Cook time: 25 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 1lb chicken thighs, skinless/boneless chopped into bite sized pieces; 1 Tbsp olive oil; ¼ Cup yellow onion, diced; 2 Cup (300g) red bell pepper, chopped; ½ Cup (150g) green bell pepper, diced; 3 Tbsp green onion, diced; 3 Tbsp FRESH cilantro; 1 jalapeno pepper, deseeded/deribbed and diced (28g); 14oz canned unsweetened coconut milk; 3 cloves garlic, minced; 2 tsp dry ginger; 1 Tbsp curry powder; 2 Tbsp lime juice; 2 Tbsp Brown Swerve; 2 tsp ground coriander; 1 ½ tsp salt; ½ tsp black pepper; ½ tsp garam masala; ½ tsp turmeric; 20oz riced cauliflower, steamed and squeezed of excess water

4 steps

Cook:25min

1 Serving (368g): 533 Calories, 37g Fats, 12g Carbs, 32g Protein You can also make this in the crockpot. Combine all the ingredients in the crockpot and stir. DO NOT steam the cauliflower rice as it will cook in the pot. Cook on low for 6 hours.

Updated at: Thu, 17 Aug 2023 07:39:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories449.9 kcal (22%)

Total Fat36.3 g (52%)

Carbs26.9 g (10%)

Sugars7.8 g (9%)

Protein16.9 g (34%)

Sodium986.3 mg (49%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. In a Dutch oven or a large deep skillet heat the olive oil over medium high heat. Add in the red pepper, onion, and green pepper and sauté for 3 mins.

Step 2

2. Add in the chicken and sauté for 6 mins stirring frequently.

Step 3

3. Add in the jalapeno, seasonings, ginger, lime juice, sweetener, and coconut milk and stir. Bring to a boil.

Step 4

4. Then add the cauliflower and simmer for 10 mins.