Thai Coconut Curry Chicken Bowl
A comforting, dairy-free Thai curry loaded with tender chicken, crisp green beans, and red bell pepper. Finished with rich coconut milk and served over basmati rice for a satisfying meal.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Make it a meal prep: This curry tastes even better the next day as the flavors meld in the fridge. Store in an airtight container for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Cook the basmati rice in a small…
- 01
Cook the basmati rice in a small…
Cook the basmati rice in a small pot with 1 cup of water and a pinch of salt, simmering until the water is absorbed (about 15 minutes).
Look for: the water is absorbed (about 15 minutes)
Tap card to mark done - 02
Cut the chicken breast into bite-sized pieces
While the rice cooks, cut the chicken breast into bite-sized pieces. Slice the red bell pepper into strips and trim the green beans.
Tap card to mark done - 03
Heat the cooking oil in a large…
Heat the cooking oil in a large skillet over medium-high heat. Add the chicken and a pinch of salt, sautéing for 5 minutes until browned on the outside.
Look for: browned on the outside
Tap card to mark done - 04
Lower the heat to medium
Lower the heat to medium. Add the red bell pepper, green beans, and the Thai red curry paste. Stir well to coat the chicken and vegetables in the paste.
Tap card to mark done - 05
Pour in the coconut milk and 1/4…
Pour in the coconut milk and 1/4 cup of water. Let the curry simmer for 5 to 7 minutes until the chicken is fully cooked through and the vegetables are tender but still have a slight crunch.
Look for: the chicken is fully cooked through and the vegetables are tender but still have a slight crunch
Tap card to mark done - 06
Divide the cooked rice between two bowls…
Divide the cooked rice between two bowls and spoon the warm coconut curry over the top. If using, finish each bowl with a squeeze of lime.
Ready when: everything is assembled and ready to enjoy
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