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Coconut Curry Thai Chicken


  • 2 Tablespoons coconut oil

  • 2 cups chicken, large dice

  • 1 zucchini, large dice

  • 1 bell pepper, large dice

  • 1 onion, large dice

  • 1 tablespoon ginger, minced

  • 1 clove garlic, minced

  • 2 tablespoon curry paste

  • 1-16 ounce can coconut milk

  • chiffonade fresh basil


  1. In a large pan or skillet over medium heat, add the coconut oil and the diced chicken, cover, and let cook

  2. While the chicken is cooking, dice the zucchini, pepper and onion, and place them in a bowl in your mise

  3. When the chicken is completely cooked, remove from the pan on a plate, and set to the side

  4. Add the vegetables and cook for about 7 minutes until the onions and peppers are soft

  5. Add the garlic and ginger and stir well until fragrant

  6. Add the chicken back into the pan, add the curry paste, stir well, then add the coconut milk, stir well and turn to simmer

  7. Let simmer for about 10 minutes, add the chiffonade basil, and stir into the mixture

Serve with rice

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