Coconut Chicken Curry

Collegiate Culinaire: Coconut Curry + Rice

Here’s a sweet little curry number straight from Jillian Michaels. I substituted cauliflower for broccoli and added in brown rice, but overall this is a pretty taste dinner any health nut could appreciate. My only revision to this recipe would be a little less chicken broth, but that’s because I prefer a thicker curry sauce. 


Quick Thai Chicken and Vegetable Curry

Curry quick enough for a weeknight supper — especially if you use pre-cut cauliflower and baby spinach.


  • 2 teaspoon oil, canola
  • 1 medium pepper(s), red, bell, cut into 1- to 2-inch-long julienne strips
  • 1 clove(s) garlic, minced
  • 1 tablespoon ginger, (fresh) minced
  • curry paste, red, 1-2 teaspoons or to taste
  • 1 pounds chicken, breast, boneless, skinless, cut into 1-inch cubes
  • 1 cup(s) broth, reduced-sodium chicken
  • 1 cup(s) coconut milk, light
  • 1 tablespoon soy sauce, reduced-sodium, Or fish sauce
  • 1 teaspoon sugar, brown, light
  • 1 1/2 cup(s) cauliflower, florets
  • 2 cup(s) spinach, baby
  • 1 tablespoon lime juice


Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconutmilk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

To make ahead: The curry will keep, covered, in the refrigerator for up to 2 days. 

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 252
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 67 mg
Sodium: 349 mg
Total Carbohydrate: 14 g
Dietary Fiber: 2 g
Protein: 31 g

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