This is a delicious dish that only takes about 30 minutes to prepare. Vegan Option:  Replace chicken with tofu or make it all veggie

Makes 4 Big Bowls!


  • 4 boneless skinless chicken breasts or 4-5 thighs, cubed
  • 2 T coconut oil, plus 2 T for rice
  • 1 onion, diced (about 1/2 cup)
  • 5 – 6 cloves of garlic, minced
  • 1/4 cup fresh ginger, peeled and grated
  • 4 T fresh lime juice
  • 4-5 kaffir leaves (optional), plus 4 for rice
  • 2 cups organic coconut milk, whole – not light
  • 1 tsp organic sugar
  • 3 T sambal
  • 1/2 cup organic cashew butter (or peanut butter)
  • 2 bunches asparagus, cut in 2″ lengths = about 3 cups
  • 2 T sesame oil
  • 1-1/2 T minced garlic
  • 2-1/2 cups short grain or medium grain white rice
  • 2 cups fresh organic baby spinach
  • 1/4 cup toasted cashews
  • sriracha
  • 1/2 C chopped green onion



  • Heat oven to 450.
  • FOR RICE: melt 2 T coconut oil in stock pot.  Add in rice and stir so completed coated. Cook according to directions
  • On a sheet pan, toss cut asparagus with sesame oil and roast in oven for 6 min.
  • Pull out asparagus and toss with the minced garlic and roast for 2 more minutes.  Once slightly caramelized, take out of the oven and set aside
  • Cut chicken into 1 inch cubes, toss with a little salt.
  • Melt coconut oil on medium heat in cast iron pan (or other heavy bottom pan) and toss in onion and garlic.  Sauté for 2-3 minutes – don’t let the garlic caramelize!
  • Add in ginger, lime juice, kaffir, coconut milk, sugar and sambal
  • Simmer until chicken is cooked.
  • Add in cashew butter and thoroughly mix into creamy coconut milk
  • TO SERVE: spoon 3/4 cup rice in bowl.  Along the side of the bowl add spinach.  Spoon hot coconut cashew chicken over the top of spinach to wild it slightly..
  • Spoon roasted asparagus on top of rice
  • Garnish with peanuts and green onion and a drizzle of sriracha