Coconut Turmeric Ginger Chicken Glow Bowl

I always tell people, healthy doesn’t have to mean flavorless or boring. This is my coconut turmeric ginger chicken glow bowl with tatsoi greens from the garden, zucchini spheres, shiitake mushrooms, and ramen noodles.⁠

It’s so yummy and perfect for a cozy January day. I’ve been coming down off a bit of a high from the holidays. I worked straight through and it was the best year yet for Healthy On You both spices and classes. It’s such rewarding work, creating organic spice blends and recipes people actually want to eat and love.⁠

I’m so excited about this new year and I really hope you are too. My goals are simple, be around people who inspire my creativity and love for everything beautiful, including food; work hard, play hard of course and I hope to work a little smarter. As the years go by I learn so much more and simplicity is often the best approach to my daily life.⁠

I hope you enjoy this first recipe of the new year!


Makes 4 servings

  • 1

    lb. boneless, skinless chicken thighs cleaned and cut into strips

  • 2

    cups coconut milk

  • 1

    tbsp red curry paste

  • 2
  • 2

    cups tatsoi greens, spinach or bok choy, chopped 

  • 1

    cup shiitake mushrooms sliced

  • 1

    small zucchini cut into spheres

  • 2

    cups cooked ramen

  • 1

    cup water, separated 

  • 2

    tbsp flavorless oil like grapeseed oil, separated

  • 2

    tbsp fish sauce (I like red boat brand)

  • ¼

    tsp sea salt

  • Chopped cilantro and/or chopped scallions/green onion for garnish

Prepare the Vegetables

  1. In a medium-sized skillet, add one tbsp of oil and heat over medium-high heat. Add the mushrooms and a ¼ tsp of sea salt. Saute for 5-7  minutes until mushrooms absorb the oil and begin to color. Remove from pan and set aside. 

  2. In the same pan, add the zucchini spears and a ¼ cup of the water and allow it to steam with a cover on top for 5 minutes. Remove from the pan and set aside.

  3. To cook the greens, simply add another ¼ cup of water to the same pan and allow it to boil slightly.  Add the vegetables and more water if needed.  Allow the greens to wilt slightly in the hot water and then remove from the pan and set aside.

Make the Chicken Curry

  1. Heat a  large saucepan or dutch oven over medium heat. Add the last tbsp of oil and add the curry paste and chicken and saute for 5 minutes until the chicken begins to turn opaque.

  2. Add the Here Comes the Yum spice blend and cost the chicken entirely. Saute under medium heat for 2 minutes.

  3. Add the coconut milk, remaining ½ cup of water and the fish sauce. Stir well and reduce the heat from medium to low and allow to simmer for 20 minutes. 

Make the Bowl

  1. In a wide soup or pasta bowl, add the cooked ramen in the center and fill in all around it with the zucchini, greens, and mushrooms. 

  2. Gently scoop the hot coconut curry chicken on the side and add additional broth to the vegetables and ramen.

  3. garnish with chopped cilantro and chopped green onions.

Samantha Binkley