Chicken Coconut Curry




  • 2  boneless skinless chicken breasts, sliced or chopped into cubes
  • 1 small yellow or white onion, chopped
  • 1 red bell pepper, chopped
  • 4 tablespoons yellow curry powder
  • 1 tablespoon Thai red curry paste
  • 1 15-ounce cans coconut milk
  • 1 teaspoons sugar
  • salt to taste 
  • juice of 1 lime (plus additional lime wedges for serving)
  • handful of fresh coriander, roughly chopped
  • 2 cups cooked Brown rice, for serving
  • coconut oil for cooking

Nutritional Info


  • Heat a large pan or skillet and add 1 tbsp. coconut oil
  • Add chicken, onions, and peppers to pan. Cook for 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies and continue to cook for around 5-7 minutes or until chicken is cooked through.
  • Add red curry paste, coconut milk, sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. 
  • Add salt and pepper to taste, you could also add some fresh chilli here if you like 
  • more of a kick
  • Serve with cooked brown rice and a side of veggies (we like red cabbage) and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.​​