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Golden Coconut Chicken & Shrimp Curry Bowl

This comforting one-pan curry brings together golden baked chicken, tender shrimp, and vibrant vegetables in a creamy coconut broth infused with ginger, garlic, and warm spices. Served over fragrant saffron rice, it’s the kind of nourishing meal that feels both cozy and bright — perfect for a weeknight dinner that tastes like something special.
Print Recipe
Prep Time 10 minutes
30 minutes
Course: dinner, lunch
Cuisine: American
Ingredients Method

Ingredients
  

Saffron Rice
  • 1 cup basmati rice
  • 2 cups water or broth
  • ¼ tsp saffron threads
  • ½ tsp sea salt
  • 1 tbsp olive oil
Baked Spiced Chicken
  • 2 boneless skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp sea salt
  • ¼ tsp black pepper
Coconut Curry Sauce
  • 1 tbsp olive oil
  • ½ yellow onion, diced
  • 1 cup mushrooms, sliced
  • 1 carrot, diced
  • 1 cup broccoli florets
  • 1 cup kale or spinach, chopped
  • 1 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp green curry paste
  • 1 tbsp mild miso paste
  • 1 can (400 ml) full-fat coconut milk
  • ½ cup chicken broth
  • ½ tsp turmeric
  • ½ tsp paprika
  • ¼ chili flakes (optional)
Shrimp
  • 200 g raw shrimp, peeled and deveined + pinch sea salt

Method
 

  1. Cook the Saffron Rice

    Rinse the rice under cold water until the water runs clear.In a saucepan combine rice, water, saffron threads, salt, and olive oil.
    Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.Remove from heat and let sit 5 minutes, then fluff with a fork.

  2. Bake the Chicken

    Preheat oven to 400°F (200°C).
    In a small bowl mix olive oil, ginger, garlic, paprika, turmeric, salt, and pepper.
    Rub the mixture over the chicken and place on a baking sheet.Bake for 18–22 minutes, until cooked through.
    Let rest for a few minutes, then slice.

  3. Make the Coconut Curry Sauce

    In a large skillet heat olive oil over medium heat.
    Add:
    onion
    mushrooms
    carrot
    Sauté 5 minutes until softened.
    Stir in garlic, ginger, and curry paste and cook 1 minute until fragrant.
    Add:
    coconut milk
    chicken broth
    miso paste
    turmeric
    paprika
    Stir well and bring to a gentle simmer.

  4. Add Vegetables & Shrimp

    Add broccoli and simmer 3–4 minutes.
    Stir in shrimp and cook until just pink, about 2–3 minutes.
    Add kale or spinach and cook until wilted.

  5. Assemble

    Stir the sliced baked chicken into the curry sauce.
    Serve the creamy curry over warm saffron rice.
    Top with fresh herbs, cracked pepper, and a squeeze of lime.