Chicken: Coconut Curry Chicken Recipe

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

This is a simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish are Penzeys* Sate Seasoning mix, which is really yummy.


1 lb. skinless chicken breasts, cut in bite-sized pieces

1/2 medium onion (optional, but I like it), chopped

1 medium red Bell pepper, chopped

12 oz. fresh or frozen green beans

1 can coconut milk (can use light or regular)

Thai spices as described above to taste (depends on heat)

Salt or seasoning salt to taste


Heat some oil in the pan — olive, coconut, peanut, or high-oleic safflower oil all work well. Amount depends upon size of pan; you want a thin coating on the bottom.
Chop onion, and add.
Chop pepper and add. Stir. Cook until onion is getting soft, if it isn’t already.
While that is cooking, chop the chicken. Add the spices (including the salt). The amount will depend upon the spice. For example, with Penzey’s Sate’ Seasoning, I use about 4 t, but for a hot paste, more like 2 t. It just depends upon how spicy the blend is and how spicy you like your food. Stir until the you start to smell the spices.
Add the chicken. Stir until almost cooked through.
Add the coconut milk. (Note: this makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.) Bring it to a boil, and simmer for 3 to 5 minutes.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

Categories: Select Recipes

Leave a Reply