by Sheryl

PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | YIELD: 4 servings

With colourful veggies and coconut milk, this easy, quick, creamy, and luscious curry dinner will be your new favourite! This twenty-minute dish is best to serve with rice for a complete, satisfying meal. And don’t forget to spice things up a little by adding extra red pepper flakes or cayenne pepper or a drizzle of sriracha sauce if desired.


1 tbsp coconut oil (or sub canola oil)
1 small onion, chopped
1 small red bell pepper, chopped
3 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2” cubes
1 tsp curry powder
1/2 tsp ground turmeric
3/4 tsp kosher salt
1/4 tsp black pepper
1 c. light coconut milk
1 tbsp fresh ginger, minced
1 tbsp cornstarch
1 c. green peas (thawed, if frozen)
1/4 c. peanuts, chopped (optional)
3 tbsp chopped fresh cilantro (or parsley)


Steamed brown rice or basmati rice or cauliflower rice


Step 1: In a pan, heat oil over medium-high heat. Once the oil is hot, add the onion and pepper to the pan and saute for about 4 to 5 minutes until tender. Add in the garlic and saute for another 30 seconds.

Step 2: To the pan, add the chicken. Season with the seasonings and cook for about 2 to 3 minutes.

Step 3: Pour in the coconut milk, add in the ginger, and bring the mixture to a simmer. Adjust the heat to medium and simmer for approximately 6 to 8 minutes until the chicken is completely cooked.

Step 4: In a small bowl, add the cornstarch with 3 tbsp liquid from the pan, then whisk well. Pour this into the mixture in the pan and toss. Now, add in the peas and continue to simmer the mixture for another minute or two until heated through.

Step 5: Remove from the heat when done and serve the Coconut Chicken Curry over rice and garnished with some chopped peanuts and cilantro. Enjoy!


For amazing texture and a hint of freshness, serve this with peanuts and cilantro. If desired, forget the nuts or replace them with cashews and parsley.

Feel free to add extra red pepper flakes or cayenne pepper to spice things up. You can also serve it drizzled with some sriracha sauce.

If you’d like, you can substitute peas with spinach. Before the chicken is nearly cooked, add the spinach and stir until just wilted.


Amount Per Serving: CALORIES: 551 | TOTAL FAT: 19g | SATURATED FAT: 9g | TRANS FAT: 0g | UNSATURATED FAT: 8g | CHOLESTEROL: 145mg | SODIUM: 576mg | CARBOHYDRATES: 34g | FIBER: 5g | SUGAR: 5g | PROTEIN: 60g

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