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Coconut Chicken Thai Curry

Tastes Lovely
  • 30 minutes
  • Serves 4


8 oz

boneless skinless chicken breast, chopped into 1" pieces and seasoned with salt and pepper

2 tbsp

coconut oil, divided


zucchini, cut into 1/2" x 2" spears


red bell pepper, ribs and seeds removed, sliced

1 cup

green onions, chopped (about 8 stalks)

half a yellow onion, sliced

1 tsp

ginger paste (or 1" piece of fresh ginger, grated)

2 cloves

garlic, grated or finely minced

2 tbsp

red thai curry paste

(1) 16 ounce can coconut cream (or coconut milk or light coconut milk. NOT coconut creamer like what you would use for you coffee.)

salt and pepper

red pepper flakes for garnish if you like it spicy

2 cups

cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30), for serving

9 people Recommend This Recipe