Coconut Curry Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 2 Tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp finely minced ginger
  • 2 tsp yellow curry powder
  • 3 Tbsp red curry paste
  • 2 tsp ground coriander
  • 2 bell peppers, thinly sliced
  • 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • ½ tsp salt and black pepper, to taste
  • 1 (15 oz) can coconut milk
  • 1 Tbsp lime juice
  • 1 Tbsp brown sugar
  • 2 tsp fish sauce
  • ¼ cup cilantro, minced
  1. Prep vegetables before starting.
  2. Heat coconut oil in a large, deep skillet over medium-high heat. Once melted hot, add the onion and saute for 3-5 minutes or until softened. Add the garlic and ginger; stir. Reduce heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  3. Return the heat to medium-high. Add the red pepper; stir for 1-2 minutes. Add the chicken and season with the salt and pepper. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
  4. Pour in the coconut milk, lime juice, brown sugar, and fish sauce. Stir; cook for 5-6 minutes or until chicken is cooked through and pepper is tender. Garnish with mined cilantro and serve over rice and/or with naan, if desired.
Recipe slightly adpated from Chelsea's Messy Apron
Nutrition Information
Serving size: ⅕ recipe (about 1½ cups) Calories: 351 Fat: 20.2 Carbohydrates: 13.0 Sugar: 7.8 Sodium: 889 Fiber: 2.2 Protein: 29.4 Cholesterol: 66
Recipe by Prevention RD at