After-Practice Chicken Curry Rice Bowls

Ingredients

Start after-practice chicken curry rice bowls with the ingredients here and a clear 12 minutes to finish (plus earlier prep) slot.

• 3 cups cooked diced chicken
• 1 can (13.5 oz) coconut milk
• 3 tbsp mild yellow curry paste
• 3 cups frozen mixed vegetables
• 3 cups cooked rice
• 1 tbsp lime juice
• 1 tsp brown sugar

How to Make It

With after-practice chicken curry rice bowls, the best prep is the part that makes later serving feel obvious.

• Add the coconut milk and curry paste to a skillet over medium and whisk smooth.
• Stir in the frozen vegetables and simmer 5 minutes until they are hot.
• Add the chicken and warm through, about 3 minutes, until it reaches 165F.
• Stir in the lime juice and brown sugar.
• Spoon over warm rice.

Do the Slow Part Early

Cook the chicken and rice before practice so the curry is a quick simmer.

• Cook and dice the chicken in the morning, or use rotisserie
• Cook the rice early and chill it
• Keep the curry paste and coconut milk in the pantry, ready to go

Store and Reheat

Coconut curry reheats smoothly; a splash of water brings the sauce back together.

• Microwave 2 to 3 minutes, stirring once, with a splash of water
• Warm the rice separately with a splash of water, 2 minutes
• Keeps 3 days in the fridge
• Serve with: naan, cucumber slices, mango chunks

Parent Tip

Mild curry paste keeps it kid-friendly. Add heat at the table with chili flakes.