Chicken coconut curry with spinach and cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken coconut curry with spinach and cauliflower “rice”

Make It Ahead

Chicken coconut curry with spinach and cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 640 Calories/Serving

20–30 Minutes

Our speedy curry gets deep flavor thanks to fresh garlic and ginger in the coconut milk sauce; it achieves the paleo stamp of approval with cauliflower “rice.”

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken thigh pieces
  • 1 tablespoon curry powder
  • 1 yellow onion
  • 1 red bell pepper
  • 1 or 2 cloves peeled fresh garlic
  • 1-inch piece fresh ginger
  • ½ cup coconut milk
  • 1 cup crushed tomatoes
  • ¼ pound baby spinach
  • 10 ounces cauliflower “rice”
  • 2 tablespoons roasted cashews
  • 3 or 4 sprigs fresh cilantro

Nutrition per serving

Calories 640, Total Fat 37g (47% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 280mg (12% DV), Total Carb. 38g (14% DV), Fiber 10g (36% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. In a medium bowl, season the chicken with salt and pepper, sprinkle with the curry powder, and toss to coat.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Using a slotted spoon, transfer the chicken to a plate. Do not clean the pan.
While the chicken browns, prepare the vegetables.


Prep and cook the vegetables

  • Peel and thinly slice the yellow onion.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables start to soften, 2 to 3 minutes. Stir in the garlic and ginger and cook until fragrant, 1 to 2 minutes.


Finish the curry

To the pan with the vegetables, add the chicken and any accumulated juices, coconut milk, and tomatoes and cook over medium-high heat until the chicken is cooked through and the sauce is thickened, 5 to 6 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the curry cooks, prepare the cauliflower “rice.”


Cook the cauliflower “rice”

In a medium frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes.
While the cauliflower “rice” cooks, prepare the garnishes.


Prep the garnishes

  • Coarsely chop the cashews.
  • Coarsely chop the cilantro.


Transfer the cauliflower “rice” to individual bowls and top with the chicken curry. Garnish with the cashews and cilantro and serve.