This easy coconut curry is full of fresh vegetables and hearty protein in a flavorful, creamy sauce. Top it with cilantro and serve it with jasmine rice for an easy weeknight meal. Makes 6 servings.
The easiest chicken and vegetable curry recipe
I’ve been a fan of curry for a long time, and I’ve done many renditions, all with my favorite green curry paste, Thai chickpea curry and even 5 ingredient coconut curry baked cod. I seriously can’t get enough of the stuff, but this coconut curry chicken might be my favorite so far.
I decided to pair the chicken with some of my favorite vegetables – carrots, broccoli, and zucchini. I also threw in some peas because they’re Ellie’s favorite and bamboo shoots for a little something fun. My favorite is always the broccoli because it soaks up the sauce better than the other vegetables.
What you’ll need to make this easy chicken curry:
To make this chicken curry, you don’t need any fancy equipment, but you will need some kitchen basics.
- chef’s knife *affiliate link
- cutting board *affiliate link
- measuring cups *affiliate link
- large skillet *affiliate link
How to make this recipe
- Heat your skillet to medium-high and add the olive oil, garlic, ginger, onion and carrots. Add a pinch of salt to help the onions and carrots sweat a little. Let them cook until they onion is translucent and soft, but make sure you’re stirring as you go so nothing burns.
- Now, add the curry powder, curry paste and chicken. Keep stirring and cooking until the chicken is starting to get slightly golden-brown. It shouldn’t take longer than five minutes. Everything should be smelling really good by this point. Add your broccoli and zucchini. Let them cook up a little, but not too long, or they’ll get mushy.
- Then pour in the rest of the ingredients and stir it around until the coconut milk gets evenly colored by the curry. Let the peas and bamboo shoots come to temperature, and you’re ready to serve.
Tips for making the best coconut curry
- Before you start to cook, you will want to prep all of your ingredients. I like to chop mine and group them by when I’ll be adding them during the cooking process. I always cut my raw meat last though, just to prevent any contamination.
- Use coconut milk without stabilizers. I like Aroy-D *affiliate link brand, but there are plenty of other good options out there. I find that the ones with stabilizers look their creaminess if they’re cooked too long. I’m not sure if this is accurate, but I’ve been disappointed too many times.
- Don’t feel like chopping so much? Skip the carrots and swap 1/2 cup peas for 1 cup frozen peas and carrots. You can also buy pre-cut veggies.
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 sweet onion, chopped
- 2 carrots, chopped
- 2 teaspoons curry powder
- 2 teaspoon green curry paste
- 1 pound chicken breast or tenders, thinly sliced
- 1 zucchini, chopped
- 1 small head broccoli, chopped (florets only)
- 1 14-ounce can full-fat coconut milk
- 1 small can sliced bamboo shoots
- 1/2 cup frozen peas
- 1/2 teaspoon coarse salt
- 1/2 cup fresh chopped cilantro (optional, for garnish)
- In a large skillet *affiliate link, heat olive oil to medium high. Add garlic, ginger, onion and carrots with a pinch a salt. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
- Add curry paste, curry powder and chicken. Continue to cook, stirring occasionally until chicken is no longer pink, about 5 minutes.
- Add broccoli and zucchini. Cook, stirring occasionally, until broccoli has turned a brighter green color, about 3 minutes.
- Add remaining ingredients and stir until coconut milk has changed color from the curries. Continue cooking until peas and bamboo shoots are cooked through.
- Garnish with cilantro before serving.
- Calories: 331