05/07/2026
Thai Chicken Curry, but make it dietitian-approved 🍛✨
This one is cozy, flavourful, and actually balanced — with protein from the chicken, fibre from the veggies, and satisfying carbs if you serve it with rice.
As a dietitian, I love meals like this because they don’t feel like “healthy eating.” They feel like real food you actually look forward to eating.
Perfect for a weeknight dinner, meal prep, or when you want something comforting without overcomplicating it.
Thai Chicken Curry 🍛
Ingredients
1 ½ cups jasmine rice, soaked 30 min + rinsed
1 ½ lbs boneless skinless chicken thighs
Salt + pepper
2 tbsp avocado oil
4 carrots, sliced
1 head broccoli, chopped
1 small onion, diced
3 garlic cloves, minced
1-inch ginger, minced
4 tbsp green curry paste
1 can coconut milk
1 ½ cups chicken or bone broth
Fresh lime juice
Cilantro
Instructions:
Season chicken with salt and pepper. Heat avocado oil in a large pot over medium-high heat, then sear chicken for 3–5 minutes per side. Remove and set aside.
Reduce heat to medium. Add onion, carrots, and broccoli and cook for about 3 minutes. Add garlic and ginger and cook another 1–2 minutes. Stir in curry paste for 30 seconds.
Add broth and coconut milk, scraping the bottom of the pot. Stir in rinsed rice and 1 tsp salt. Bring to a simmer, then return chicken to the pot.
Cover, reduce heat to low, and simmer for 20 minutes. Turn off heat and let sit, covered, for 10–15 minutes.
Serve with lots of fresh lime juice and cilantro.
Save this for your next dinner idea 🥥🌶️
