Coconut Curry with Rice
A warming coconut curry loaded with sweet potato, spinach, and chicken over basmati rice. The sweet potato adds extra complex carbs on top of the rice for glycogen reload, while the anti-inflammatory turmeric and ginger support recovery. Swap chicken for tofu to keep it plant-based.
Instructions
Cook the basmati rice according to package directions.
Heat the coconut oil in a large skillet or pot over medium-high heat. Season the chicken with salt and pepper, then cook for 5-6 minutes until golden on all sides. Remove and set aside.
In the same pot, add the onion and sweet potato. Cook for 4-5 minutes until the onion softens.
Add the garlic, ginger, curry powder, and turmeric. Stir for 30 seconds until fragrant.
Pour in the coconut milk, soy sauce, and maple syrup. Stir, bring to a simmer, and cook for 10-12 minutes until the sweet potato is fork-tender and the sauce thickens slightly.
Return the chicken to the pot. Add the spinach and stir until wilted, about 1 minute.
Squeeze in the lime juice and taste for salt.
Serve over the rice. Top with fresh cilantro and red pepper flakes if using.
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