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Coconut Chicken Curry

with Vegetables

Active Time: 40 Minutes

Total Time: 40 Minutes

Serves: 4


Coconut Chicken Curry


  • In small saucepan over medium heat, combine coconut milk, curry paste and 1 tablespoon vegetable oil. Bring to a boil, stirring occasionally; boil 1 minute. Set aside.
  • Meanwhile, heat wok or large skillet over high heat. When hot, add remaining oil. Add chicken and stir-fry until cooked through and no longer pink in center; remove from wok.
  • Add vegetables and tomatoes to wok; stir-fry until tender. Drain vegetables and return to wok. Add chicken and curry sauce to wok; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in cooked rice.


Serving Size: ¼ of recipe
  • Calories650kcal
  • Total Fat34g
  • Saturated Fat19g
  • Cholesterol65mg
  • Sodium700mg
  • Carbohydrates52g
  • Fiber4g
  • Protein30g