Goof Proof Coconut Curry Chicken

Goof Proof Coconut Curry Chicken

35 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  JUICIEST

“So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt.”

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Adjust Servings

Original recipe yields 2 servings


  1. Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.
  2. Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
  3. Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.

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Reviews (35)

Rate This Recipe


I love Coconut Curry and this recipe is worth a try. There is a few things I added to make it more flavorful and spicey. Add 1 tsp minced ginger, 1 tsp chili powder, and 1/4 tsp cayenne powder. Also, include your favorite vegetables like bamboo shoots, green beans, or peas. You'll love this dish!



This dish is amazing!!!! Not hard to make and i added shrimp almost near the end of the simmering and served it with pitas.



It was good, it really helps to put ginger in this. I couldnt find chicken thighs (since I was shopping in a hurry!) so I used chicken breast instead.

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Amount Per Serving (2 total)

  • Calories
  • 607 cal
  • 30%
  • Fat
  • 45 g
  • 69%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 807 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Spicy Dry Fried Curry Chicken


next recipe:

Michelle's Coconut Chicken Curry