Coconut Curry Chicken Celery Bowl

Created a new recipe last night in the kitchen completely by accident using up ingredients I had on hand and needed to be used. Lately we’ve been craving Thai and curry flavors for the warmth, comfort and health benefits they provide so I decided to use the package of ground chicken I had in the fridge and create something with curry. I ended up creating a chicken curry bowl that I will definitely make again! It was very quick, hearty and flavorful.

Coconut Curry Chicken Celery Bowl

  • 1 lb ground chicken
  • 1 1/2 TBSP curry powder
  • 2 TBSP minced garlic
  • 2 medium yellow onions, diced
  • 1 package sliced baby bella mushrooms
  • 1 1/2 cups chopped celery
  • Avocado oil
  • Salt/pepper
  • Coconut milk
  • Coconut aminos

Saute the onion and garlic in a saute pan in a little bit of avocado oil on medium heat, once the onions are almost transparent turn to low heat to keep warm. Meanwhile, brown the ground chicken with the curry powder in a separate pan in a little bit of avocado oil so it doesn’t stick and burn. Try to mince the chicken as small as you can with a spatula (makes for a nicer texture while eating). Once the chicken is browned reduce to low heat to keep warm. Turn the vegetables back up to medium heat and add the mushrooms and a drizzle of avocado oil, sauteing until mushrooms start to soften and then add the celery. Season with salt and pepper. Toss for about 10 minutes to make sure the mushrooms are cooked but not mushy and the celery is thoroughly heated through.

Put the curry chicken in a bowl, and top with the vegetable mixture (as much as you want with both!). Top with coconut milk and coconut aminos. Stir to coat and enjoy!

Side note: I initially didn’t add the coconut milk and aminos, was just going to eat the bowl as is. Still plenty of flavor, but my husband said it seemed like it needed a sauce…and like always, I had a half a can of opened coconut milk in the fridge that needed to be used so I warmed it up, dumped some on, sprinkled with coconut aminos and voila!



Curry Vegetable Stir-Fry

Sunday night, I had zero desire to cook, and was contemplating junk food (I do still do this). I resisted the urge, which was hard as hell (it is still hard sometimes), so I did what I do often, which was “what needs to be used so it doesn’t spoil?” Bell peppers and zucchini, so I decided to do a simple vegetable stir-fry. For flavor, I added shallots and garlic. When it was almost done, having been craving Thai food, I thought I’d add curry powder. It smelled amazing, but then I remembered I had pineapple in the fridge that needed to used, so I tossed that in too! What I ended up with was an awesome Thai inspired, colorful, and warm meal.

Curry Vegetable Stir-Fry

  • Bell peppers (2 colors)
  • Zucchini, 1 green, 1 yellow
  • 2 shallots
  • Garlic cloves (as many as you like!)
  • Pineapple
  • Curry powder
  • Kosher salt/pepp

Isn’t it gorgeous? 🙂