Try pairing this curry chicken with Easy Crock Pot Rice or Cauliflower Rice.
We Love a Good Curry!
Coconut curry chicken is always in our monthly meal rotation. Some of our favorites include Massaman curry and this yellow coconut curry chicken. They’re all easy dishes to prep/make. Plus curry is a great way to get our kids to try new veggies and bold Asian flavors. Why we love it:
Quick. This coconut curry chicken recipe only takes about 30 minutes to make! Delicious. It’s simple, delicious, and a meal the entire family enjoys (it’s even gluten-free!) Variety. To shake things up try cauliflower, squash, sweet potatoes, and celery root, or add chickpeas or chopped nuts for added protein.
Ingredients
vegetable oil yellow onion minced garlic chicken breasts – (you can also use chicken thighs) the best way to cut even to 1-inch cubes is to partially freeze the chicken before cutting. carrots russet potatoes yellow curry powder red curry paste full-fat coconut milk – Use full-fat coconut milk, it really adds so much flavor to the coconut curry sauce! Some coconut cream can rise to the top of the can, just mix it back in with the milk before using. low-sodium chicken broth – or vegetable broth brown sugar – or coconut sugar fish sauce
Quick + Simple!
Storing Info
STORE in airtight containers and place in the fridge for up to 3 days. To reheat, cook easy coconut curry chicken in a saucepan or wok on medium heat until heated through. You can also microwave until heated through. FREEZE. Leftover coconut curry chicken can be frozen and thawed without any major problems. Allow the dish to cool completely before adding it to freezer-safe containers. It is best when used within 3 months. Thaw and reheat slowly over medium-low heat.
Recipe Video
