Coconut Curry with Rice

Name: Coconut Curry with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 bowls
Cuisine: Indian
Ingredients: 1 cup (200 g) basmati rice; 1 tbsp coconut oil; 1 chicken breast, cut into bite-sized pieces; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp curry powder; 1/2 tsp ground turmeric; 1 can (400 ml) full-fat coconut milk; 1 cup baby spinach; 1 small sweet potato, peeled and cubed; 1 tbsp soy sauce; 1 tsp maple syrup; Juice of 1/2 lime; Salt and pepper to taste; Fresh cilantro; Red pepper flakes (optional)

battery_android_frame_bolt Post-Run

Within 2 hours after

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.

skilletPrep 10 min · Cook 20 min

restaurant2 bowls

bolt

Carbs

~68g

exercise

Proteins

~35g

Ingredients

Rice

1 cup (200 g) basmati rice

Curry

1 tbsp coconut oil

1 chicken breast, cut into bite-sized pieces

1 small yellow onion, diced

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground turmeric

1 can (400 ml) full-fat coconut milk

1 cup baby spinach

1 small sweet potato, peeled and cubed

1 tbsp soy sauce

1 tsp maple syrup

Juice of 1/2 lime

Salt and pepper to taste

Topping

Fresh cilantro

Red pepper flakes (optional)

Notes

Full-fat coconut milk is intentional here - after a hard run your body can handle the fats, and they help with nutrient absorption. This makes great leftovers and reheats well the next day.

Instructions

Cook the basmati rice according to package directions.

1 cup basmati rice

Curry

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.

1 tbsp coconut oil

1 chicken breast

Curry

In the same pot, add the onion and sweet potato. Cook for 4-5 minutes until the onion softens.

1 small yellow onion, diced

1 small sweet potato, cubed

Curry

Add the garlic, ginger, curry powder, and turmeric. Stir for 30 seconds until fragrant.

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground turmeric

Curry

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.

1 can coconut milk

1 tbsp soy sauce

1 tsp maple syrup

Curry

Return the chicken to the pot. Add the spinach and stir until wilted, about 1 minute.

1 cup baby spinach

Curry

Squeeze in the lime juice and taste for salt.

Juice of 1/2 lime

Topping

Serve over the rice. Top with fresh cilantro and red pepper flakes if using.

Fresh cilantro

Red pepper flakes (optional)

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Coconut Curry with Rice

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