Coconut Chicken Curry

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Coconut Chicken Curry is a simple meal made with fresh flavors in less than 25 minutes! Serve it with rice or cauliflower rice for a tasty lunch or dinner any day of the week.

Yield: 4 servings |Prep Time:10 mins| Cook Time:12 mins |Total Time:21 mins

Coconut Chicken Curry


  • 1 tablespoon peanut oil
  • 2 boneless skinless chicken breasts (about 1 pound), cut into small bite size pieces
  • 2 teaspoons curry powder
  • 1 cup snow peas
  • 1/2 white onion diced
  • 1/2 red pepper thinly sliced
  • 2 teaspoons garlic minced
  • 1 teaspoon fresh ginger grated
  • 14 ounce can of coconut milk
  • 3 tablespoons red curry paste
  • cilantro for garnish
  • optional: cooked white rice


  1. In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and sauté until cooked, about 6-8 minutes. Remove from pan and set aside.
  2. In the same pan, add an additional teaspoon of oil, if needed. Add snow peas, onions, and red pepper and saute over medium-high heat until veggies are tender, 5-6 minutes. Add garlic and fresh ginger and cook another minute, until garlic is fragrant.
  3. Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
  4. Serve over warm rice and garnish with cilantro.


  • Add additional curry paste for a spicier curry, if desired.
  • Serve with cooked rice or cauliflower rice for gluten free / low carb version.
  • Store in the refrigerator for up to 2 days. Reheat just prior to serving. 

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