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close up of Chicken and Vegetable Coconut Curry in a white with rice and a fork leaning on the side

Chicken and Vegetable Coconut Curry


  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Thai
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Ingredients

  • 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)

Instructions

  1. In a large skillet, 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.
  2. Add curry paste, curry powder and chicken. Continue to cook, stirring occasionally until chicken is no longer pink, about 5 minutes.
  3. Add broccoli and zucchini. Cook, stirring occasionally, until broccoli has turned a brighter green color, about 3 minutes.
  4. Add remaining ingredients and stir until coconut milk has changed color from the curries. Continue cooking until peas and bamboo shoots are cooked through.
  5. Garnish with cilantro before serving.

Nutrition

  • Calories: 331

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