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Easy Weeknight Dinner: Green Curry Cashew Chicken and Broccoli Bowl

July 31, 2024

If you're looking for a dish that perfectly balances bold flavors while also balancing your blood sugar, look no further than this Green Curry Cashew Chicken and Broccoli bowl. This recipe combines the rich, aromatic essence of green curry with the satisfying crunch of roasted cashews to create a delicious Fab 4 dish that even the pickiest eaters will enjoy!

Although making curry can be intimidating, this recipe shows how easy it is to make restaurant-quality Green Curry at home, helping to easily curb cravings for takeout.

Let's take a look at how I customized this curry bowl to support blood sugar balance:

Protein: Chicken is a great protein source, but let's face it... plain chicken can get boring. That's why I love using a Green curry to enhance the flavor and add in extra anti-inflammatory and immune-boosting properties. My favorite pre-made curry's are Mike's Organics Green Curry or Mekhala Organics Thai Green Curry Paste. They are made with simple, clean ingredients, free from added seed oils, sugar, gluten, and dairy, making it a delicious and nutritious addition to your meals with minimal effort!
Fats: Cashews are rich in essential vitamins and minerals, including copper, magnesium, phosphorus, and manganese. They also provide healthy fats, plant protein, and fiber to promote satiety. And the crunch makes this dish even more satisfying!
Fiber: If you love rice and want to keep the glycemic index low, try this hack -- grab a bag of cauliflower rice and go 50/50 white rice with cauliflower rice. Cauliflower rice is a fiber-rich alternative that has lower net carbohdyrates and lower carbohydrate density than white or brown rice, so by incorporating it into your white rice it will lower the glycemic index while increasing the fiber content!
Greens: Broccoli is packed with essential vitamins and minerals, including vitamins C, K, and A, folate, potassium, and iron. We chose broccoli, but you can choose any veggie you have on hand; bell peppers, green beans, and zucchini would all work great in this dish! Then, garnish with herbs of choice for extra flavor and nutrients!

Get ready to add this simple curry dish to your weekly dinner rotation... Now on to the recipe!

Prep Time
5 minutes
Total Time
30
Servings
2-4
Freezer Friendly
No

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon avocado oil
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon pre-made green curry paste (adjust to taste) - My favorites are Mike's Organics Green Curry or Mekhala Organics Thai Green Curry Paste
1 (13.5-ounce) can full-fat coconut milk
1/4 cup chicken broth or water
1 cup broccoli
1/2 cup cauliflower rice
1/2 cup cooked organic California jasmine rice
Salt and pepper to taste
Chopped fresh cilantro, for garnish
Chopped dry roasted cashews, for garnish
Lime wedges, for serving (optional)

Directions

Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
Add the onion and garlic to the pan and cook until softened, about 2 minutes.*
Stir in the green curry paste and cook for 1 minute more, until fragrant.
Pour in the coconut milk and chicken broth/water. Bring to a simmer and return the chicken to the pan.
While the curry is simmering, steam broccoli and cauliflower rice. Combine the cauliflower rice and cooked jasmine rice in a bowl, top with broccoli and season with salt and pepper.
To serve, divide the rice and broccoli mixture between bowls and top with the green curry chicken. Garnish with cilantro and dry roasted cashews. Serve with lime wedges on the side, if desired.

*Note: You can skip adding the onion and garlic and simply use the paste and coconut milk.