There is something so comforting about a warm curry bowl as the temperatures start to drop. These coconut curry chicken rice bowls are creamy, gluten-free, nourishing, packed with flavor, and so simple to make. Add everything to your slow cooker and let it do the work for you!
Even better, each serving packs over 45 grams of protein, making this a satisfying, protein-forward dinner to support muscle, metabolism, and satiety—especially important as we age and work to maintain and build lean muscle.
Ginger and garlic add incredible flavor along with beneficial antioxidant and anti-inflammatory plant compounds. Ginger is one of my favorites for supporting digestion, while garlic contains beneficial sulfur compounds.
Thai red curry paste brings in warming spices and aromatics, while coconut milk creates that deliciously creamy sauce. I add broccoli and red bell pepper for more fiber, vitamin C, antioxidants, and color. Feel free to add any other veggies. A little coconut aminos adds savory flavor, while fresh lime juice brightens everything up.
Serve it all over basmati rice and top with fresh cilantro or basil and lime. To lighten it up, you can serve it with cauliflower rice.
A nourishing, cozy fall dinner with very little work? My kind of meal!
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