Coconut Chicken Curry

Coconut Chicken Curry

Enjoy our recipe Coconut Chicken Curry by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3270 kJ (781 kcal)
Protein46 g
Fat23 g
Carbohydrates93 g
Fiber8 g


chef's knife, bowl, cutting board, Spoon, pot, spatula, non-stick frying pan

Recipe instructions:


Cut the pepper and chicken into strips, peel and chop the ginger and garlic. Put the peppers into a bowl and garlic and ginger into a second one.

  • 1 Bell pepper, red (~ 5.1 oz)
    1 Bell pepper, red (~ 5.1 oz)
  • 5.3 oz Chicken breast
    5.3 oz Chicken breast
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ in Ginger (~ 0.2 oz)
    ½ in Ginger (~ 0.2 oz)

Cook the rice according to the package instructions.

  • ½ cup Rice
    ½ cup Rice

Heat the canola oil in a non-stick frying pan over medium heat. Add the chicken and curry powder and fry until the chicken is golden brown and cooked completely. Set aside.

  • 1 tsp Canola oil
    1 tsp Canola oil
  • 2 tsp Curry powder
    2 tsp Curry powder

Add the canola oil into the pan. Fry the garlic and ginger for 1-2 minutes, stirring occasionally. Add the pepper and fry for 5-6 minutes.

  • 1 tsp Canola oil
    1 tsp Canola oil

Mix the coconut milk, water, and starch in a small bowl. Add to the pan with curry paste, season with salt and let simmer for approx. 5 minutes.

  • 3 ⁠½ Tbsp Coconut milk
    3 ⁠½ Tbsp Coconut milk
  • 2⁄3 cup Water
    2⁄3 cup Water
  • 1 tsp Cornstarch
    1 tsp Cornstarch
  • ½ tsp Curry paste, red
    ½ tsp Curry paste, red
  • Salt

Remove from the heat, add the chicken back to the pan and warm with the residual heat.


    Serve the curry on a bed of rice.


      Enjoy your meal!