Thai Curry Chicken and Rice Bowls | Natalie Cooks

Ingredients

• 2 cups rice of choice
• 2 tbsp olive oil, divided
• 1 lb boneless skinless chicken breasts or thighs, (cut into small bite-sized pieces (or use ground chicken))
• 1 tsp kosher salt, (divided)
• 4-5 cups chopped veggies*
• 3 tbsp Thai curry paste ((any variety))
• 1 (13.5 oz) can full-fat unsweetened coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh herbs ((cilantro, scallions, and/or basil))
• Lime wedges
• 2 cups thinly sliced cabbage
• ¼ tsp kosher salt
• *Use quick cooking veg here like broccoli, bell pepper, fennel, mushrooms, etc…I used about 6 oz mushrooms, 1 bell pepper, and chopped cauliflower.
• **This is totally optional but adds a nice tangy crunch on top. You can also use any combo of raw crunchy veg like shaved brussels sprouts, radish, cucumber, fennel, bell pepper, etc…