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5.0 from 24 votes

Coconut Chicken Curry

This Coconut Chicken Curry recipe features thinly sliced chicken breast poached directly in coconut milk with broccoli stems and carrots.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 539 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 2 tablespoons coconut oil or olive oil, canola, or vegetable oil
  • 1 red onion quartered and thinly sliced (about 1 cup)
  • 2-3 cloves garlic thinly sliced
  • 2 tablespoons curry powder (see notes)
  • 15 oz. canned coconut milk preferably full fat
  • 1.5-2 pounds boneless skinless breasts thinly sliced about 1/4" thick against the grain
  • 2 large carrots thinly sliced into rounds
  • 1 cup thinly sliced broccoli stems (see notes)
  • 1 teaspoon kosher salt
  • Juice and zest of one lime
  • 1/4 cup chopped fresh cilantro and/or basil
  • Cooked basmati rice for serving (optional, see notes)

Instructions

    Cup of Yum
  1. Melt the coconut oil (2 tablespoons) in a large skillet over medium heat. Add the sliced red onion and garlic. Stir to coat in the oil and turn heat down to medium-low. Sauté over medium-low heat until garlic is toasted and golden brown, and onions have started to brown and are soft, stirring occasionally (5-10 minutes). Note: this is a good time to prep the remaining ingredients to save time.
  2. Add the curry powder (2 tablespoons) to the onions and garlic. Stir to coat and cook for 30 seconds - 1 minute, stirring frequently, to toast the spices.
  3. Add the coconut milk (15 oz. can) and allow to melt (coconut milk is often part solidified in the can) and bring to a gentle simmer over medium high heat.
  4. Turn the heat back down to medium-low and add the sliced chicken breast, sliced carrots, sliced broccoli stems (or other veggies), kosher salt (1 teaspoon), and lime zest. Stir and simmer uncovered on low or medium-low heat for about 10 minutes, stirring occasionally, until chicken is fully cooked.
  5. Turn heat off and stir in the lime juice and the fresh chopped cilantro and/or basil. Serve over cooked basmati rice (or another rice or grain such as quinoa).

Notes

  • A note on the veggies: Broccoli stems are delicious and have a more mild taste than the florets, and hold up to cooking longer a little better. I used a sliced broccoli stalk for this by accident the first time I made it! You can substitute them with other veggies, like sliced asparagus, diced cubed potatoes (which need cooking a little longer), or broccoli/cauliflower florets (which need cooking for a little less time). Sliced bell peppers also work well and can be sautéed with the onions and garlic. You can't go wrong here- it's a great way to use up any random veggie you have lying around in your fridge!
  • The chicken can be substituted for another protein, such as shrimp or flank steak, or tofu for a vegetarian/vegan option. Specific methods and timing of cooking the protein will vary depending on what you use, so keep that in mind.
  • Spice it up! Curry powders vary greatly in spice levels. I used Morton and Bassett Curry Powder which is very mild. You can use a mild or spicy curry powder mix, or add some cayenne pepper or fresh chiles to make it spicy if you like.
  • The curry simmers uncovered so the sauce thickens. If it seems too thick, you can cover it, or just add a little water. But I found that covering it for the entire time resulted in a more watery, thin sauce rather than a thick sauce (I prefer thick).

Nutrition Information

Calories 539kcal (27%) Carbohydrates 14g (5%) Protein 40g (80%) Fat 37g (57%) Saturated Fat 30g (150%) Trans Fat 1g Cholesterol 109mg (36%) Sodium 826mg (34%) Potassium 1165mg (33%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 5386IU (108%) Vitamin C 30mg (33%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 539

% Daily Value*

Calories 539kcal 27%
Carbohydrates 14g 5%
Protein 40g 80%
Fat 37g 57%
Saturated Fat 30g 150%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Sodium 826mg 34%
Potassium 1165mg 25%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 5386IU 108%
Vitamin C 30mg 33%
Calcium 69mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.