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.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Brain fog
Add the missing context
Sleep, stress, meals and symptoms overlap. Seeing them together is more useful than crediting one ingredient.
Track: focus + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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).
Tap card to mark done - 02
While the rice cooks
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.
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.
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.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Make it a meal prep
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.
Acid brings it to life
Acid brings it to life: If you have a fresh lime or a splash of rice vinegar in your pantry, a quick squeeze right before eating balances the richness of the coconut milk beautifully.
Vegetable swaps
Vegetable swaps: Snap peas, broccoli florets, or zucchini work perfectly here if you don't have green beans on hand.
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