Chicken Coconut Curry
With colds and flu circling everyone around us this season, my Chicken Coconut Curry is the nourishing, soul-warming meal your immune system craves. This fragrant one-pot wonder packs antioxidant-rich powerhouses like garlic, ginger, turmeric (in curry powder), and colorful veggies—proven to combat inflammation and support immunity—simmered in a creamy, healing coconut milk broth that soothes and strengthens. High in protein, healthy fats, and anti-inflammatory spices, it’s the perfect comforting dish to keep you strong and energized when sickness strikes. Cozy up and stay well!
Let’s dig in!
Total time: 30 Minutes | Prep Time: 5 Minutes | Cook Time: 25 Minutes
Servings: 4 | Category: Lunch & Dinner | Cuisine: Thai
Ingredients
3 tbsp coconut oil, divided
½ medium yellow onion, diced (about ½ cup)
3 cloves garlic, minced
2 tbsp fresh ginger, finely minced (from a 1½-inch piece)
2 tsp yellow curry powder
3 tbsp red curry paste (Thai Kitchen or similar)
2 tsp ground coriander
4 large carrots, chopped
1 large red bell pepper, sliced thin
1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
Salt & pepper, to taste
1 (13.5 oz) can full-fat coconut milk
Juice of 1 lime
1–2 tbsp brown sugar or coconut sugar (adjust for taste)
2 tsp fish sauce (optional)
¼ cup chopped cilantro or basil
Optional toppings: chopped peanuts or cashews
Serve with: cooked jasmine or cauliflower rice
Instructions:
Prep Ingredients: Dice onion, mince garlic and ginger, chop the carrots, and slice red bell pepper into thin strips.
Sauté Aromatics: In a large skillet, heat 2 tbsp coconut oil over medium-high heat. Add onion and sauté for 3–5 minutes until golden. Stir in garlic and ginger, cooking 1 minute until fragrant.
Toast Spices: Lower heat slightly, then add curry powder, red curry paste, and coriander. Stir constantly for 2–3 minutes to bloom the spices.
Cook Chicken: Add the remaining 1 tbsp coconut oil, bell pepper, carrots, and chicken. Season with salt and pepper. Sauté for 4–5 minutes until chicken is browned but not fully cooked through.
Simmer: Pour in coconut milk, lime juice, and brown sugar. Stir well and simmer for 6–8 minutes, until the chicken is fully cooked and the sauce has thickened slightly. Add fish sauce if using.
Finish & Serve: Remove from heat. Stir in fresh cilantro or basil. Serve warm over rice and top with chopped nuts if desired.
Nutrition Facts
485 calories | 32 g protein | 20 g carbs (16 net) | 32 g fat | 4 g fiber
GF, dairy-free , low carb, whole foods, high protein
Tatum’s Recipe Hacks:
🍋🟩 For extra brightness, top with fresh lime juice and chopped herbs just before serving it lifts the curry’s flavor beautifully.
❓Did you know? Try adding nutritional yeast! Nutritional yeast, or "nooch," is a deactivated yeast (Saccharomyces cerevisiae) sold as yellow flakes or powder, providing flavor and nutrients like B vitamins and protein to foods
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
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Cheers to thriving together!
