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Spring Vegetable and Chicken Coconut Curry Bowls #currybowls #chickencurry #coconutcurry #springvegetables #vegetableandchickencurrybowls

Spring Vegetable and Chicken Coconut Curry Bowls

This weeknight dish is full of flavor and can be customized with any seasonal vegetables you like. 

Course Dinner
Keyword coconut curry, curry bowls, spring vegetables, vegetable and chicken curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Olive Jude


  • 1 lb chicken breasts sliced into thin 2 inch strips
  • 1 tbsp coconut or olive oil
  • 1 small white onion diced
  • 3 tbsp fresh ginger minced
  • 3-4 garlic cloves minced
  • 1 bunch asparagus tough ends removed and cut into 2 inch long pieces (about 2-3 cups)
  • 4 large carrots peeled and cut into thin 2 inch pieces (about 2 cups)
  • 4 tbsp Thai green curry paste
  • 14 ounces coconut milk
  • 1/2 can water using coconut milk can
  • 1/2 tsp cayenne pepper or more if you like heat
  • 3 tsp brown sugar (or sweetener of your choice)
  • 2 cups packed baby spinach
  • 2 tsp rice wine vinegar
  • 2 tsp fresh lime juice
  • 2 tsp low sodium soy sauce
  • radishes cut into thin slices for garnish
  • cilantro chopped for garnish
  • brown basmati rice for serving
  • salt and pepper to taste


  1. Cook the rice per directions and set aside. 

  2. Heat the oil in a skillet over medium-high heat. Cook the chicken about 5-7 minutes. 

  3. Transfer the chicken to a bowl and cover to keep warm. 

  4. To the same skillet, cook the onion, ginger, and garlic for about 3 minutes, stirring often. 

  5. Add the carrots and cook for 3-5 minutes. 

  6. Add the asparagus and continue cooking for about 2 minutes. 

  7. Stir in the curry paste, making sure the vegetables are coated and well combined. Cook for 2 minutes. 

  8. Add the coconut milk, the water and the sugar and stir to combine. Bring to a simmer. 

  9. Reduce heat to a gentle simmer and continue cooking 5-10 minutes until the carrots and asparagus are desired tenderness. 

  10. Stir in the chicken and all its juices. 

  11. Stir in the spinach. 

  12. Remove the mixture from the heat and stir in the vinegar, lime juice, and soy sauce. 

  13. Spoon some rice in a bowl and top with a heaping ladle or two of the coconut curry mixture. 

  14. Garnish with the radishes and the cilantro and enjoy immediately. 

Recipe Notes

Use any seasonal vegetables you like.