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Grilled Chicken Skewers Over Jasmine Rice With A Comforting Coconut Curry Sauce

This weekend I caught a terrible sinus infection. Every time I get it, it always comes out of the blue, and it hits me hard. I'm talking sore through, stuffy nose, and wheezing coughs all at once. This morning I craved a meal with a nice little kick to it to help open up my nasal cavities. I thought about my thai curry sauce that I introduced last month for my turkey meatball recipe. The sauce adds so much comfort to a dish and it has such a wonderful aroma to it (how I wish I could smell it now). As I thought of my thai curry sauce, it got me wanting to incorporate it into this week's recipe somehow.

With some chicken breast in the fridge, I got a little creative. Here is a similar dish to last month's Thai Coconut Curry Meatballs, but instead we're working with chicken skewers - which are phenomenal because you can just eat it off the stick. I could slurp this entire bowl in one sitting. When you're sick and in need for some comfort food, this is definitely on my top five! Bon appetite!


- Chicken breast

- Extra Virgin Olive Oil

- Grated garlic

- Seasoning for your chicken

- 1 can of coconut milk

- 1 tbsp of red thai curry

- 1 tsp of almond butter

- 1 tsp of nutritional yeast

- 1 tbsp of coconut amino

- Jasmine rice.


1). Warm pan. Drizzle olive oil and grated garlic. Boil some water in a pot for the rice.

2). Place chicken on your pan and cook through. Sprinkle seasoning as you wish. Boil rice in pot.

3). In a separate pan, pour coconut milk, almond butter, red thai curry paste, and coconut amino. Stir until all ingredients are blended.

4). Set aside rice. Place a few spoonfuls in a shallow bowl.

5). Pour coconut curry sauce around rice.

6). Insert sticks through chicken. I used leftover chop sticks I had lying around.




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