15-Minute Coconut Curry Chicken Bowl

The Bangkok Express Bowl

Some nights you walk through the door absolutely starving and need something incredible on the table fast. That is exactly how this bowl was born — a Wednesday night, an empty fridge save for some chicken and a lonely can of coconut milk, and about fifteen minutes before my patience ran out. I threw together a quick curry sauce, tossed in the chicken, and what came out was so ridiculously good that it is now on permanent rotation. The coconut milk makes it creamy and rich, the curry powder brings that warm golden color, and a squeeze of fresh lime at the end ties everything together. Trust me, this one is a keeper.

Ingredients

• 1½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon avocado oil
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons yellow curry powder
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon coconut aminos
• 1 tablespoon pure maple syrup
• Juice of 1 lime (about 2 tablespoons)
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon ground turmeric
• Pinch of cayenne pepper (optional, for heat)
• Fresh cilantro, for garnish
• Cooked jasmine rice or cauliflower rice, for serving

Instructions

1. Sear the chicken: Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken cubes in a single layer and cook undisturbed for 3 minutes until golden on one side. Flip and cook another 2 minutes. Transfer to a plate.
2. Build the curry base: In the same skillet, reduce heat to medium. Add garlic and ginger, stirring for 30 seconds until fragrant. Add the curry powder and turmeric, stirring for another 15 seconds to bloom the spices.
3. Add the coconut milk: Pour in the full can of coconut milk and stir well, scraping up any browned bits from the bottom. Add the coconut aminos, maple syrup, sea salt, and cayenne if using. Stir to combine.
4. Simmer and finish: Return the chicken to the skillet. Let everything simmer for 3–4 minutes until the sauce thickens slightly and the chicken is cooked through (internal temp of 165°F). Squeeze in the fresh lime juice and stir.
5. Serve: Spoon the curry over bowls of jasmine rice or cauliflower rice. Top with fresh cilantro and an extra lime wedge on the side.

Tips

• Use thigh meat for even more flavor — boneless skinless thighs work beautifully and stay juicier. Cook time stays the same.
• Make it dairy-free and paleo by serving over cauliflower rice instead of jasmine rice.
• Meal prep friendly: The curry stores perfectly in the fridge for up to 4 days. The flavors actually get better overnight.
• Spice it up: Add a diced Thai chili or a spoonful of red curry paste if you like more kick.
• Add veggies: Throw in a handful of baby spinach or sliced bell peppers during the simmer step for extra nutrition.