Green Curry Chicken Tacos

Curry of any kind is one of my favorite foods and I truly think I could eat a variety of curry every night for dinner. In an effort to change it up from the usual protein, vegetables, curry sauce, and rice, I thought I’d give a curried taco recipe a go and BOY am I glad I did. This easy green curry chicken comes together in under 15 minutes in the Instant Pot, then gets stuffed into a delicious soft tortilla and topped with a few effortless garnishes. So easy and SO flavorful- let’s make ’em!

Ingredients needed to make Green Curry Chicken Tacos

Here’s everything you’ll need to make Green Curry Chicken Tacos:

Tools used to make Green Curry Chicken Tacos

These chicken tacos come together fastest and easiest when you use a pressure cooker, such as the Instant Pot. If you don’t have one, you can also cook the chicken in the oven using a covered Dutch oven, but be prepared that this method takes significantly longer. In addition to the Instant Pot, you’ll need the following tools:

How to make Green Curry Chicken Tacos

The entire process takes about 30 minutes start-to-finish when you factor in the time it takes the Instant Pot to pressurize and depressurize. You’ll start by mincing or grating your garlic and ginger and cutting each chicken breast in half crosswise. Place the chicken, garlic, ginger, curry paste, and coconut milk in the instant pot and stir until roughly combined. Set the Instant Pot to manual high pressure and set the timer to 11 minutes. Let the Instant Pot do its magic while you prepare the toppings.

Finely chop the cilantro and set aside. In a small, dry skillet, toast the cashews over medium-low heat until lightly browned and fragrant. Transfer to a cutting board and roughly chop them.

Once the chicken has finished cooking, allow the Instant Pot 5-7 minutes of natural release, then carefully open the valve to quickly release the rest of the pressure. Using tongs, place the chicken onto the cutting board (you could also do this in a large mixing bowl) and shred using two forks. Turn the Instant Pot to sauté and allow the sauce to simmer for about 10 minutes to reduce and thicken. Return the chicken to the pot to soak in the curry sauce.

Warm your tortillas over the flame of your gas stove, or in the same dry skillet that you toasted the cashews in. Place the chicken into each tortilla, then top with the cilantro, cashews, and a little sriracha if desired. Enjoy!

Looking for other quick and easy recipes?

Instant Pot Lemongrass Pork Bowls

Herbed Chicken Tortellini Soup

Roasted Apricot Chicken

Recipe Ingredients

2-3lbs boneless, skinless chicken breast (3 medium breasts)

1-inch knob ginger, minced or grated

3 cloves garlic, minced or grated

3oz green curry paste, such as Mike’s Organic Curry Love

1 13.5oz can full-fat coconut milk, unsweetened

Small (taco-sized) tortillas, any variety, or jicama wraps

1/2 cup raw cashews

Sriracha, for serving

Cilantro, roughly chopped, for serving

Salt and pepper, to taste

Recipe Instructions

  1. Cut each chicken breast in half crosswise. Place chicken, ginger, garlic, curry paste, and coconut milk into the bowl of the Instant Pot. Turn the Instant Pot to Manual, then High Pressure, and set the timer for 11 minutes. Let the Instant Pot do its work, then allow for 5-7 minutes of natural pressure release before carefully opening the valve to quick-release the remaining steam. **If using oven method, preheat the oven to 325 degrees Fahrenheit and add above ingredients to a large Dutch oven with a tight-fitting lid, then bake for 1-1.5 hours until the chicken easily shreds with a fork.**
  2. Meanwhile, prepare the toppings for the tacos. In a small, dry skillet, toast the cashews over medium-low heat until golden in color and fragrant. Transfer to a cutting board and roughly chop, then set aside. Roughly chop the cilantro, then warm the tortillas in the same skillet that you toasted the cashews in. Alternatively, you may char the tortillas over the open flame if you have a gas stove.
  3. Remove the chicken from the Instant Pot and shred using two forks. Turn the pot to the sauté feature and let the curry sauce simmer for 10 minutes or so, until reduced and slightly thicker. Season the sauce with salt and pepper to taste. Return the chicken to the sauce.
  4. Assemble the tacos. Place a serving of chicken into each tortilla, then top with the cilantro, cashews, and sriracha, if desired. Serve immediately!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Curried Pumpkin Chickpeas with Cucumber Raita

Curried Pumpkin Chickpeas with Cucumber Raita is literally comfort in a bowl. I know you may be thinking, “I’ve definitely seen other food bloggers with recipes for curry chickpeas,” and you’re right! However, none of them are as good as mine. I say that humbly, but also based in fact. Many other recipes I came across when doing research for this recipe included hard-to-find spices (which aren’t practical for all home cooks), added water when the recipe doesn’t really need any, and so on. The balance of flavor, heat, acid, texture, and overall taste of this curry is truly amazing. Plus, it’s made using ingredients that are found in most pantries, which is what we all need right now. My protein-obsessed boyfriend didn’t even complain that this is a vegetarian main dish. It’s delicious. Bonus? It’s vegan if you substitute the Greek yogurt in the raita for a vegan alternative.

Ingredients needed to make Curried Pumpkin Chickpeas with Cucumber Raita

I like to serve this curry over brown rice, but it would also do well over quinoa, cauliflower rice, or just eaten on its own. It’s easy to substitute whatever grain or grain-alternative base you want for this recipe. In addition to the rice, you’ll need the following to make the curry:

The cucumber raita, while not necessary, is an absolutely delicious compliment to the slight heat of the curry. It adds a cooling, fresh element that leaves you with a really balanced bite every time. Here’s what you’ll need to make the raita:

  • Cucumber
  • Plain Greek yogurt
  • Curry powder
  • Ground cayenne pepper
  • Cilantro
  • Salt

Tools used to make Curried Pumpkin Chickpeas with Cucumber Raita

The tools needed to make this dish are as follows: a sharp chef’s knife for chopping, a large cutting board, a Dutch oven or large, deep-sided sauté pan, a wooden spoon, a mixing bowl, and measuring spoons. It’s fairly minimal, and the bulk of the dish is made in one pot, making for easy clean up!

How to make Curried Pumpkin Chickpeas with Cucumber Raita

This curry begins by sweating the onions with garlic, ginger, and all of those warm spices. The entire process takes about 6 minutes, but it will make your kitchen smell incredible. Once the onions have sweat and the other aromatics have been added, you’ll add the chickpeas, coconut milk, and pumpkin. Some brands of canned pumpkin are thicker than others, so if you need to add 1-2 tablespoons of water at this point, you may. Use your judgement. The goal is to simmer this curry long enough to create a thick, saucy final product that feels like it’s been cooking all day, when it really only takes 15-20 minutes. You’ll stir to combine, then reduce the heat to low and allow the curry to do its thing.

While the curry simmers, I like to make the raita. It’s really simple to pull together and takes the curry to the next level, in my opinion. As I mentioned above, it’s easy to make this dish completely vegan by substitution the Greek yogurt for a non-dairy alternative.

Start by peeling your cucumber and halving lengthwise. Then, scoop out the seeds and cut it into a very small dice. Add the cucumber to a bowl, along with the Greek yogurt, spices, and cilantro. It’s important to add salt after tasting, as some brands of Greek yogurt can be saltier than others. Salt the raita to your liking, then transfer to the fridge until the curry is finished.

Serve the curry over brown rice, quinoa, cauliflower rice, or whatever other base you’d like, then top with a dollop of raita and extra cilantro. This dish is also awesome paired with some fresh naan or pita bread. It’s so warming and stick-to-your-ribs, as they say!

Looking for other comforting dinners for colder-weather nights?

Try these other recipes from The Ardent Cook!

Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

Roasted Apricot Chicken

Herbed Chicken Tortellini Soup

Recipe Ingredients

For the Curried Pumpkin Chickpeas

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1-inch piece ginger, minced

1 tsp curry powder

¾ tsp ground cumin

½ tsp ground turmeric 

⅛ tsp cayenne, or more if desired (I used closer to ¼ tsp)

2 (15oz) cans chickpeas, rinsed and drained

1 (13.5oz) can full-fat coconut milk

1 (13.5oz) can pumpkin puree

1 tsp salt, plus more to taste

Juice of ½ lime, plus wedges for serving

Cilantro, for serving

Cucumber raita, for serving (recipe below)

Brown rice, for serving

For the Cucumber Raita

1 medium cucumber, peeled and seeded, diced very small

1 cup plain Greek yogurt

⅛ tsp cayenne 

¼ tsp curry powder

2 tbsp cilantro, very finely chopped

Salt, to taste

Recipe Instructions

  1. Heat olive oil in a dutch oven or large saute pan over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the garlic, ginger, curry powder, cumin, turmeric, and cayenne, and cook for an additional 30-45 seconds until very fragrant.
  2. Add the chickpeas, coconut milk, and pumpkin. If the consistency is too thick (some canned pumpkin options are thicker than others), you may add water 1 tablespoon at a time, however keep in mind you want the final product to be thick like a slow-simmered curry. 
  3. Turn the heat to low and allow the chickpeas to simmer for 30-45 minutes, until they are very fragrant and the consistency is as thick as you’d like it. Continue to simmer if a thicker consistency is desired. 
  4. While the chickpeas simmer, make the raita. Combine the cucumber, yogurt, cayenne, curry powder, and chopped cilantro in a mixing bowl. Season with salt to taste. 
  5. When the chickpeas are finished simmering, remove from the heat and stir in the lime juice. Season one final time for salt.
  6. Serve the curry over brown or basmati rice, then top with a dollop of the raita and additional cilantro, if desired. Leftovers keep in an airtight container in the fridge for up to 5 days. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Red Curry Pulled Chicken with Turmeric-Lime Rice

Red Curry Pulled Chicken with Turmeric Lime Rice is a warming bowl of comfort that is perfect for meal-prep. Chicken breast is slow-braised in a bath of red curry paste, onions, and garlic until it falls apart, then gets served over perfectly spiced turmeric-lime rice. Make a large batch at the start of the week with a vegetable stir fry and store in individual containers for easy, filling lunches that don’t skimp on flavor!

Ingredients needed to make Red Curry Pulled Chicken with Turmeric-Lime Rice

One of the reasons I love this red curry chicken is because it’s packed with flavor thanks to the curry paste, making the need for extra ingredients to achieve flavor pretty much unnecessary. Curry paste is essentially just a concentrated flavor bomb, and it’s awesome. Here’s everything you’ll need to make Red Curry Pulled Chicken with Turmeric-Lime Rice, and you likely have some of these items in your kitchen already:

-Boneless, skinless chicken breast

-Yellow onion

-Fresh garlic

Red curry paste

Coconut cream

-White rice

Coconut oil



-Salt and pepper

-Cilantro, for serving

Tools used to make Red Curry Pulled Chicken with Turmeric-Lime Rice

I love this recipe because it’s two pots and THAT’S IT. Well, plus a cutting board, knife, and large spoon. But then that’s really it.

First, you’ll need a Dutch oven with matching lid, like this one that I have. I’ve had this for years, and it actually was a hand-me-down from my dad. These babies will last a lifetime if they’re properly taken care of, and I highly recommend investing in one for everything from roasts to soups to pastas. It’s my most used kitchen item, hands down!

Other than the Dutch oven, you’ll also want a pot to cook your rice. I like to use a pot that is much larger than the amount of rice I’m cooking, for two reasons. One, I can’t stand when rice boils over, so using a larger pot avoids it all together. Two, this recipe has you stirring coconut oil, turmeric, and lime juice into the rice once it is cooked. When you use a large enough pot, you can actually just stir those ingredients right in without having to transfer the rice to a mixing bowl. It’s a win-win!

As I always say, you definitely need a good chef’s knife for chopping and mincing your onion and garlic, plus a cutting board to do that on. I also recommend shredding the chicken with two forks, which I know you already have.

How to make Red Curry Pulled Chicken with Turmeric-Lime Rice

If you’ve tried my Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw, then you’re familiar with the process of making this delicious pulled chicken. In fact, it’s almost exactly the same, with the exception of substituting red curry paste for the hot sauce. If you refer to the Buffalo Chicken recipe linked above, you will notice that there is a crock-pot method to make this pulled chicken. Head there if you would rather do that. Otherwise, read on for the Dutch oven method (my preferred method, and it’s quicker too).

You begin by preheating your oven and prepping the chicken, dicing the onions, and mincing the garlic. Place it all in an even layer in the Dutch oven, then top with a mixture of water, red curry paste, and salt. Cover it, and bake for 1-1.5 hours. Super simple, and it will overtake your house with the most delicious smells!

Meanwhile, you’ll cook your favorite rice according to package instructions. I like to use white basmati rice here, and cook it in bone brother for extra flavor and nutrients. However, any variety of rice and cooking liquid will work! Once the rice is finished, stir in a little coconut oil, turmeric, lime juice, and lime zest. This rice is addictive, and boasts a pretty yellow color as well!

I top the bowls with fresh cilantro, scallions, and sometimes a stir-fry of broccoli, bell pepper, and carrot. Everything tastes fresh, but it’s still comforting and flavorful, a perfect late summer/early fall combo in my opinion.

Looking for similar recipes?

Give these other recipes a try if you’re looking for similar Thai-inspired flavors!

Turmeric-Ginger Coconut Curry

Aromatic Chicken Meatball Curry

Recipe Ingredients

2-3lbs boneless skinless chicken breast

1 medium yellow onion, chopped

2 cloves garlic, minced

3 tbsp red curry paste

¼ cup water

½ tsp salt

¼ cup coconut cream

1 cup white rice, uncooked

1 tbsp unrefined coconut oil

¾ tsp turmeric

Juice and zest of 2 limes

Salt and pepper, to taste

Cilantro and lime wedges, for serving

Recipe Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. 
  2. Place chicken, onion, and garlic in an even layer in a large Dutch oven with a matching lid. Whisk curry paste, ¼ cup water, and ½ tsp salt with a fork in a separate bowl, then pour over. Cover and bake for 1-1.5 hours, checking every 30 minutes or so, until the chicken falls apart easily using the tines of a fork. 
  3. Meanwhile, make the turmeric lime rice. Cook rice according to package instructions. Once cooked, fluff with a fork. Fold in the coconut oil, turmeric, lime juice, and lime zest. Season with salt and pepper. 
  4. When the chicken is finished cooking, shred with two forks and stir in the coconut cream. More coconut cream may be added to achieve a thicker consistency, if desired. Season with salt and pepper. 
  5. Serve the chicken over the rice and garnish with fresh cilantro and lime wedges. This dish pairs well with a stir-fry of fresh vegetables, such as broccoli, carrots, and peppers. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Aromatic Chicken Meatball Curry

I know what you’re thinking…. why would I ever make a hot curry in the summer? I normally would agree with you! Unless of course you live in the Philadelphia area, where it has decided to rain/thunderstorm every single night the past two weeks. Thunderstorms call for comfort food, and this Aromatic Chicken Meatball Curry really hits the spot.

Healthy enough for a weeknight dinner, Aromatic Chicken Meatball Curry features the usual Thai-inspired aromatics such as garlic, ginger, and coconut milk. I also throw in a jalapeño for heat, and fresh-squeezed lime juice for brightness. I absolutely love loading in all the spinach as the recipe calls for, and occasionally some broccoli or zucchini for extra veggie content. The meatballs make this curry feel more fun, plus the meatballs themselves are loaded with flavor as well!

I serve Aromatic Chicken Meatball Curry over steamed rice or rice noodles for a complete meal, but I’m sure it would be delicious over other things such as cauliflower rice or mashed sweet potato. Get creative and don’t forget to load on that sauce!

I absolutely love seeing what recipes you all are making, and there’s nothing better than getting a tag on Instagram (@theardentcook) with a photo of a finished dish from a reader. I can’t wait to see how your photos of this curry turn out! Enjoy!

Ingredients needed to make Aromatic Chicken Meatball Curry

Many of the ingredients required to make Aromatic Chicken Meatball Curry are fresh from the fridge, as follows:

-Ground chicken

-Jalapeno pepper




-Baby spinach

-Fresh lime juice

In addition to those fresh ingredients, you’ll need a few items from your pantry to bring everything together. One of my favorite parts of this dish is the silky sauce, which can be entirely attributed to the use of coconut milk. I only use full-fat coconut milk, and it’s beyond worth it. In fact, I use it so frequently for sauces that I typically order it in bulk.

Everything else you’ll need to make Aromatic Chicken Meatball Curry probably already lives in your pantry, but I’ll give you a list just in case you need to stock up:

Soy sauce

Coconut oil

-Chicken broth


-Salt and pepper

Tools used to make Aromatic Chicken Meatball Curry

One of the reasons I love this recipe is because the tools required to make it are so minimal. All you really need is a good chef’s knife to mince all of your aromatics, a cutting board, a large mixing bowl, measuring utensils, and a cooking vessel. I prefer to make this recipe in my favorite-ever Dutch oven, but a soup pot or large, deep skillet could work in a pinch.

It’s one pot for easy clean up, and the mess you make while completing the prep work is extremely limited. What could be better?

How to make Aromatic Chicken Meatball Curry

This recipe has a few key steps. The first step involves properly mincing and chopping all of the aromatics (ginger, garlic, and jalapeño). This step is extremely important, otherwise you’ll end up with huge chunks of ginger and garlic in your meatballs, which can be a bit alarming. If you’re new to mincing and don’t have trustworthy knife skills yet, don’t fret. All you need to do is take your time and really focus on breaking the garlic, ginger, and jalapeño down to very fine pieces. No biggie, just be thorough!

Next, you’ll need to form your meatballs and brown them off in your Dutch oven. This step is pretty low pressure, as it doesn’t matter if the meatballs are completely cooked-through while browning. They will finish cooking in the sauce later on, so just keep your attention on getting a nice color on the outsides. Browning= flavor.

The final step is creating the delicious sauce, which basically involves just dumping the remaining ingredients into the pot and allowing the meatballs to finish cooking. Super simple, and it will create the most wonderful smell in your kitchen. Pretty exciting, huh?

Looking for other comforting weeknight dinner ideas?

Check out these other recipes for delicious and comforting meals that can easily be made on a busy weeknight!

Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw

Cheesy Corn and Poblano Casserole

Spicy Basil Stuffed Poblanos

Grilled Chicken, Asparagus, and Brie Ciabattas with Garlic Aioli

Recipe Ingredients

2lbs ground chicken 

1 jalapeno, minced

6 cloves garlic, minced

1 4-inch piece ginger, minced

1 bunch cilantro, finely chopped

3 cups baby spinach

1 14oz can full-fat coconut milk

3 tbsp soy sauce, divided

2 tbsp coconut oil

2 cups chicken broth

1 tsp honey

Juice of ½ lime

Salt and pepper, to taste

Steamed rice, for serving

Recipe Instructions

  1. Finely mince the jalapeno, garlic, and ginger. Add half to a large mixing bowl and set the rest aside. 
  2. To the large mixing bowl, add the ground chicken, cilantro, 2 tablespoons of the soy sauce, and a few cracks of salt and pepper. Mix and form into several 1 ½ inch meatballs. 
  3. In a large skillet or Dutch oven, heat coconut oil over medium heat. Working in batches, cook the meatballs until they are evenly browned. They may not be fully cooked through before browning occurs, which is okay. They will finish cooking in the broth. 
  4. Once all the meatballs are cooked, set them aside and lower the heat. Add the remaining half of the minced ginger mixture and saute until lightly browned and fragrant, about a minute. Add the chicken broth, coconut milk, honey, and remaining 1 tbsp of soy sauce. 
  5. Bring the soup to a boil over medium heat and allow it to simmer for about 2 minutes. Add the meatballs back in and cook the soup for another 5-7 minutes, until the meatballs are cooked through. 
  6. Stir in the spinach and lime juice, and taste for salt and pepper. Season accordingly. 
  7. Serve immediately over steamed rice, or store in an airtight container for an easy meal prep throughout the week. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Curried Kale Salad with Crispy Chickpeas

Happy Memorial Day Weekend! While this MDW is looking much different than years prior, we can still celebrate the beautiful weather with delicious food and family (from a distance, of course).

This Curried Kale Salad with Crispy Chickpeas is the perfect addition to your weekend barbecue menu. The kale is hearty and can be made ahead, as it doesn’t go soggy like most other greens. Other bonus? The creamy dressing is completely vegan (thank you tahini), so it won’t be an issue if left out in the sun for a bit too long. If you don’t have tahini, any neutral nut butter will work in its place. I would recommend natural and unsweetened almond or cashew butter. If you do substitute the tahini, make sure whatever you’re using in its place is as runny as possible (i.e., from a newly opened jar with a good amount of oil content). If you use a nut butter that is too firm, your dressing will be difficult to whisk together. If this happens, try adding 1-2 TBSP hot water to loosen everything up!

The most difficult part of this salad is letting the chickpeas crisp in the oven without growing impatient. They do take a solid 25-30 minutes to get totally crisp, but they’re so worth it. The nice part about waiting for the chickpeas to roast is that you give the kale a chance to sit and tenderize in some of the creamy curry dressing, so it becomes silkier and less chewy!

You can top this salad with anything that sounds delicious to you, although I highly recommend the feta, scallions, and dried cranberries in addition to those chickpeas. Other great options would be olives, nuts, or additional veggies.

Regarding the dressing… it’s addictive. In addition to a salad dressing, you can use it as a dip for crudités, a sauce for grilled proteins, or in place of the mayonnaise in chicken or tuna salad.

I hope you keep this salad in mind when you’re planning that MDW menu. Get creative with the toppings and enjoy this low-stress, healthy side that doesn’t skimp on flavor. If you make this salad, don’t forget to share your photos and tag me @theardentcook on Instagram!


2 bunches kale, de-stemmed and leaves finely sliced

¼ cup tahini (see recipe notes above)

Juice of 3 lemons

2 tablespoons soy sauce 

2 tablespoons curry powder

1 tsp coconut sugar

½ tsp salt, plus more to taste

¼ tsp black pepper

Raisins or dried cranberries, for topping

Thinly sliced green onion, for topping

Feta, for topping

Crispy roasted chickpeas, for topping (see recipe below) 


  1. Preheat oven to 425 degrees Fahrenheit
  2. Rinse and thoroughly dry a can of chickpeas. Toss with olive oil, and a pinch each of salt, pepper, and crushed red pepper flakes.
  3. Spread the chickpeas out into a single layer on a foil-lined, rimmed baking sheet. Bake until crispy, about 25-30 minutes.
  4. While the chickpeas bake, prepare the salad. Wash, dry, and remove the stems from 2 bunches of kale. I love to use a mix of lacinato (dinosaur) and curly kale.
  5. Using a very sharp knife, gather the leaves and thinly slice the kale into strips. The thinner you slice, the more tender the salad will taste overall. Add to a large salad bowl.
  6. Prepare the dressing. In a separate bowl, combine tahini, lemon juice, soy sauce, curry powder, coconut sugar, salt, and pepper and whisk until emulsified. Pour 1/2 of the dressing onto the kale and massage it into the leaves with your hands. Cover and let rest at room temperature while the chickpeas finish crisping.
  7. Assemble the salad. Thinly slice scallions and scatter on top of the salad, along with the crispy chickpeas, dried cranberries, and crumbled feta. Drizzle on the remaining dressing, or serve on the side. Enjoy!
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The Ardent Prep: Turmeric Ginger Coconut Curry

This is the second recipe in The Ardent Prep series “Chicken, Rice, and Caramelized Onions.” To visit the original blog post, click here. To see the other two recipes in this meal prep series, click the links at the bottom of this page. Note that there are no caramelized onions used in this recipe. The onions are used in the other two meals. I hope you enjoy this delicious and easy recipe!


2.5 cups prepped rice

Approximately 1/3 prepped chicken breast, sliced

2 cloves garlic, minced

1 inch piece fresh ginger, grated

1 medium jalapeno pepper, seeds removed and finely chopped

1 tsp ground turmeric

1 16oz can full-fat coconut milk

1-2 heads broccoli, cut into florets

Cilantro and lime wedges, if desired, for serving


  1. In a medium skillet, heat 1 TBSP olive or coconut oil over medium heat. When oil shimmers, add garlic, ginger, and jalapeno*. Saute until fragrant, approximately 2 minutes.
  2. Add turmeric and stir to coat the garlic, ginger, and jalapeno mixture. Allow the spice to “bloom” by cooking it in the hot pan for about 30 seconds. Then, add entire can of coconut milk.
  3. Reduce heat to medium low and simmer the sauce for about 10 minutes, until slightly thickened and glossy. Add salt and pepper to taste.
  4. In a separate pot, steam broccoli florets, approximately 6 minutes or until tender.
  5. Assemble bowls. Add rice to the bottom of a bowl and top with sliced chicken and steamed broccoli. Spoon curry sauce over the top of the bowls, using as much or as little as you like. Garnish with fresh cilantro and lime wedges, if desired. Recipe will yield about 3 adult-sized bowls.

*for added heat in this recipe, leave seeds in jalapeno. Alternatively, add crushed red pepper flakes or a pinch of cayenne pepper to taste.

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