Y’all have been asking for a Thai yellow curry recipe for quite a while, and I wanted to focus most on the sauce in a bowl type situation, that way you can really customize it with whatever you want veggie / protein / herb / etc. wise. This yellow curry sauce is so simple to make, and so is the rest of the bowl, and makes for the perfect healthy meal.
I used The Abbot’s Butcher Premium Chopped Chicken for this bowl, because it works PERFECTLY with the yellow curry. Plus its so easy to cook up, and is made with actual whole food ingredients so it’s a plant based alternative I don’t feel bad about eating regularly. They’re sold all over Los Angeles, but also are carried through a few online vendors that ship nationally as well. You can find all of the information on their website & Instagram!
For my perfect yellow curry bowl, you’ll need the yellow curry sauce, chopped vegan chicken, brown rice, broccolini, mixed greens, fresh jalapeño, cilantro, and scallions, roasted cashews, and limes. They make the perfect building blocks of a bowl because you have a grain, protein, greens, veggies, healthy fats, and fresh herbs / a delicious sauce to top it all off. You can use just about anything you like though, the yellow curry sauce goes great with everything!
To make the yellow curry sauce, add your coconut oil, grated ginger, & grated garlic into a saucepan over medium heat and cook until fragrant. Grating the ginger and garlic makes it so that it “melts” into the sauce instead of having chunks of it in there, but you do you! Once it’s fragrant, you can add the rest of your ingredients. Taste it to adjust the seasoning, and simmer for 10-15 minutes. It’s a super simple yellow curry sauce, but is SO dang good. Also if you wanted to turn this into more of a soup, just double the recipe, as well as add 2 cups of vegetable broth, and you’re good to go for a curry soup base!
The rest of the bowl is really easy to put together & is completely customizable. Cook up some brown rice, or really any grain you like. For the chicken, cook it over medium heat in a skillet with coconut oil & the listed spices below. And then besides that, crisp up some broccolini and thats really all the cooking aspects done! Then you just have to chop up some fresh jalapeño, cilantro, scallions, and limes & have some roasted cashews on deck.
Add your brown rice and mixed greens as the base of your bowl, then add your chicken, broccolini, jalapeños, herbs, and roasted cashews. Serve with lime wedges on the side, as well as your yellow curry sauce!
And that’s it! SUPER easy yellow curry sauce / bowls! These are amazing to meal prep as well, because they store well in the fridge and are easy to make in big batches.
Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.
Yellow Curry Bowls
These Yellow Curry bowls with chicken, brown rice, broccolini, and fresh herbs are the perfect healthy lunch or dinner… and they're fully vegan!
Yellow Curry Sauce
- 1 can full fat coconut milk
- 2 tbsp tamari
- 2 tbsp rice vinegar
- Juice of 1 lime
- 1 1/2-2 tbsp coconut sugar
- 1 tbsp sriracha
- 2 tbsp grated ginger
- 2 tbsp grated garlic
- Salt to taste
- 1 Handful of fresh cilantro with stems
- 1 1/2 tbsp coconut oil
- 3-4 tbsp yellow curry powder
- 1 package Abbot’s Butcher Chopped Chicken
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp garlic granules
- Salt to taste
- Coconut Oil for cooking
- 1 bunch broccolini
- 1 cup brown rice not cooked
- 1/2 cup scallions
- 1/2 cup fresh cilantro
- 1-2 fresh jalapenos
- 1 bag of mixed greens
- Roasted cashews for topping
- Fresh lime wedges for garnish
Yellow Curry Sauce
Add your coconut oil, grated ginger, and grated garlic to a sauce pan over medium heat. Cook until fragrant.
Add the rest of your ingredients, taste to adjust seasonings, and simmer for 10-15 minutes.
Cook 1 cup of brown rice according to package instructions. Add salt to taste in with the water before cooking.
Add some coconut oil to a pan over medium heat, and add your Abbot’s Butcher Chopped Chicken, coriander, cumin, ginger, garlic, and salt & cook for 5-7 minutes until browned. Set aside or keep over low heat to keep warm.
In another skillet, add some more coconut oil & your sliced broccolini (including stems).
Season with salt and cook over high heat for 2-3 minutes until slightly browned but still have some crunch to them.
Finely slice your jalapenos & scallions, and chop up some cilantro and roasted cashews.
Add some of your cooked brown rice to a bowl, with mixed greens, chicken, broccolini, and top with scallions, jalapeno, cilantro, curry sauce, and roasted cashews.