Easy Chicken Coconut Curry Recipes

Easy Chicken Coconut Curry Recipes


1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)

Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.
Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.

Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.

Serves 4 large portions or 6 smaller portions


3 pounds of boneless, skinless chicken breast
3 medium size white potatoes
2 medium size sweet potatoes/yams
1 large sweet or yellow onion
2 to 3 green onions
4 medium size carrots
4-6 tablespoons of mild “Ocho Rios” brand jerk-curry seasoning
(or mild curry powder and mild jerk powder mixed together)
sea salt or white table salt, to taste
garlic pepper, to taste
1 cup fresh frozen sweet yellow corn
1 medium size lime
1 teaspoon of ground ginger
3 tablespoons of extra virgin olive oil
1 tablespoon of peanut butter (Jif brand is perfect)
3 cups of jasmine white rice
cashews or peanuts for garnish

Cut chicken pieces into bite size strips put inside of plastic baggie and add jerk-curry powder. Distribute seasoning evenly throughout bag and let marinate for approximately 4-6 hours or over night. Dice up potatoes, yams, and carrots into hearty size pieces set aside in cold water. Dice up all onions. Add 3 tablespoons of extra virgin olive oil into a 5 quart pot, and chicken pieces. Cook over a medium heat. When half way done, add onions and green onions. Sauté until golden brown. Add in 3-4 cups of water, yams, potatoes, carrots and corn. Additional jerk-curry powder may be added, to your own taste.
Season with sea salt, garlic pepper, ginger and lime juice. After 30 minutes, stir in peanut butter, mixing well. Allow to cook another 10-15 minutes, until all vegetables are done. Prepare white rice; serve jerk-curry over rice.

Makes approximately 6-8 servings


25% calorie reduction from traditional recipe.

Chicken Salad:

2 cups cubed cooked chicken breast
1 cup halved red seedless grapes
1 cup well drained canned pineapple chunks
2/3 cup thinly sliced celery
1/2 cup Orange Curry Mayonnaise
1/4 cup toasted slivered almonds

Combine all ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Just before serving, sprinkle almonds over top of salad.

Orange Curry Mayonnaise: 

1 cup light or fat-free mayonnaise
1/2 cup orange juice concentrate, thawed*
2 tablespoons Equal® Spoonful**
2 to 3 tablespoons reduced-fat milk
1 1/2 teaspoons curry powder

Combine all ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Makes 6 servings.

* Make remainder of concentrate into orange juice.

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