Coconut Rice with Vegetable Chicken Curry

When my husband made his first grocery run for our family after our second daughter was born, he came home with several unexpected items. One of the best of which being a coconut curry simmer sauce by Spicy Nothings. We both love Thai curry, which is what he thought this one was when buying it. It wasn't until I actually opened it that we realized it is an Indian curry and actually a pleasant surprise! My husband said he bought it because, "it was all organic ingredients and natural stuff." While that isn't entirely true re: the organic aspect, I do appreciate that he 1) read the ingredients list and 2) purchased accordingly. The label lists several natural ingredients and Indian flavors, including: onions, coconut milk, canola oil, cilantro, garlic, lime juice, kosher salt, coconut powder, fresh ginger, evaporated cane sugar, chile powder, black poppy seeds, turmeric, fenugreek (hey, hey, for breastfeeding moms like me!), mustard seed, cinnamon, cardamom, and citric acid.

spicy nothings curry sauce

My husband rarely makes meal requests, so it was fun to see him get so excited about having this sauce with an upcoming meal. He said he was really craving a coconut rice with it, so I decided to go for it as a fun alternative to our usual brown rice or quinoa sides.

I made a few healthy swaps with this meal that my husband didn't seem to mind (and I didn't mention to him!), such as:

  • Brown jasmine rice in place of white jasmine rice
  • Light coconut milk used in place of regular for the rice
  • Halved the amount of chicken called for (1 organic chicken breast made two dinners + two lunches)
  • Added one can of chickpeas (rinsed) for plant-based protein
  • Doubled the veggies for extra filling power

We both we pleased with how the recipe turned out, and I hope you will be too!

 

Prep time: 10 mins / Cook time: 20 mins / Total time:30 mins

Serves: 4

This is an easy meal to make for dinner tonight, then have for leftovers at lunch tomorrow!

Ingredients

FOR RICE

  • 1 can light coconut milk
  • 1 1/4 cup water
  • 1 teaspoon white sugar
  • 1/8 teaspoon sea salt
  • 1 1/2 cups jasmine brown rice

FOR VEGETABLE CHICKEN CURRY

  • 1 large, organic chicken breast, cubed into 1-inch pieces (~6-8 oz)
  • 1 can garbanzo beans, rinsed and drained (AKA chickpeas)
  • 1 bag frozen vegetable medley (I like Trader Joe's "Harvest Hodgepodge*)
  • 3 cups french green beans, washed and chopped into 2 inch pieces
  • 12 oz jar coconut curry simmer sauce (I like one by Spicy Nothings, found at Kroger)

Instructions

  1. Add coconut milk, water, sugar, and salt to small saucepan. Bring to a light boil and add rice. Cover saucepan with lid and allow to simmer for ~20 minutes, stirring occasionally. Rice will be done when all liquid is absorbed and can be fluffed with a fork.
  2. While your rice is cooking, heat saute pan to medium heat (no need for oil if cooking with nonstick pan). Add chicken cubes. Cook until chicken is no longer pink.
  3. Add frozen vegetable medley, green beans, and garbanzo beans. Stir in with chicken. Cook until any added moisture has cooked off.
  4. Add coconut curry sauce. Stir sauce in with chicken, vegetables, and garbanzo beans until well-combined. Allow to simmer lightly until rice is fully cooked.
  5. Remove rice from heat and serve in shallow bowl. Top with vegetable chicken curry. Enjoy!
  6. * Trader Joe's Harvest Hodgepodge includes: broccoli florets, julienne slices carrots, red pepper strips, onion strips, slices mushrooms, sugar snap peas, baby cut cob corn, and sliced water chestnuts. if you have the time and energy, these ingredients can be cut and added as fresh ingredients as well; just note that cooking times may vary.

 

Ashley Smith