Coconut curry chicken fried rice
Discover the delicious fusion of Coconut Curry Chicken Fried Rice! Made with tender chicken breast, aromatic spices, fresh vegetables, and nutritious brown rice, all cooked in rich coconut oil for a delightful meal. Perfect for a quick, flavorful dinner that will impress your taste buds!
- 12 Mar 2025
- Cook time 30 min
- Prep time 12 min
- 2 Servings
- 10 Ingredients
Coconut curry chicken fried rice is a delightful fusion dish that combines the creamy richness of coconut and the bold flavors of curry with tender chicken and nutrient-dense vegetables. This recipe is perfect for a quick and satisfying meal that brings restaurant-quality flavors to your home kitchen.
Ingredients:
Instructions:
- Rinse the brown rice under cold water.
- In a medium saucepan, bring 2/3 cup of water to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, finely chop the onion and mince the garlic and ginger.
- Dice the chicken breasts into bite-sized pieces.
- Thinly slice the red bell pepper.
- In a large skillet or wok, heat the coconut oil over medium-high heat.
- Add the diced chicken breasts and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté for about 2-3 minutes until fragrant and the onion is translucent.
- Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until the pepper starts to soften.
- Return the cooked chicken to the skillet.
- Add the cooked brown rice and curry powder. Stir well to combine all ingredients and ensure the rice is evenly coated with the curry powder.
- Add the fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted.
- Drizzle the lime juice over the fried rice and give it a final stir.
- Taste and adjust seasoning if necessary.
- Serve the Coconut Curry Chicken Fried Rice hot, garnished with extra lime wedges or fresh herbs if desired.
Tips:
- Cook the brown rice ahead of time and let it cool. This helps to prevent the rice from becoming mushy when you fry it.
- Use a high-quality coconut oil for the best flavor and health benefits.
- Cut the chicken into small, even-sized pieces to ensure they cook quickly and evenly.
- Adjust the amount of curry powder based on your spice preference—add more for a stronger flavor or less if you prefer a milder taste.
- Stir-fry the vegetables on high heat to retain their crispness and vibrant color.
- Add the spinach last to prevent overcooking; it should be wilted but still bright green.
- Squeeze fresh lime juice over the dish just before serving to enhance the flavors with a zesty finish.
With this Coconut curry chicken fried rice recipe, you can enjoy a nutritious and flavorful meal that's quick and easy to prepare. The combination of tender chicken, aromatic spices, and fresh veggies creates a satisfying dish that is sure to become a household favorite. Follow these tips for the best results, and savor the delicious blend of textures and flavors in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 4.20g | 11% |
| Sugar 4.95g | 5% |
| Fat | |
| Fat 12g | 14% |
| Saturated 7g | 22% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 120mg | 22% |
| Vitamin B1 0.34mg | 29% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 15mg | 92% |
| Vitamin B6 1.39mg | 82% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 50mg | 54% |
| Vitamin E 1.71mg | 11% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.37mg | 12% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 760mg | 22% |
| Selenium, Se 36ug | 63% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.80mg | 16% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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