Easy Chicken Coconut Curry

Easy Chicken Coconut Curry

15 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  Pam Anderson

“A simple and delicious creamy curry with a mild taste.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat skillet over medium heat, add curry powder and ginger and heat for 1 minute, until fragrant. Add the oil, onions and garlic and cook until tender. Stir in the chicken and cook 10 minutes, or until juices run clear.
  2. Add the cauliflower to the skillet and pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes.

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Reviews (15)

Rate This Recipe


Close, but no cigar. This recipe turned out bland and lacked the flavor that I find in most thai food restaurants. I added a few cut up green beans and left out some of the cauliflower. I do not plan on making this recipe again.



Great Recipe...nice and easy! Followed it exactly but a lot of other vegetables could be thrown into it!!



This was a huge hit with my kids on "Adventurous Eaters Night". It was simple to cook the chicken in my crock pot, then throw everything together in just a few minutes. It was delicious!! Next time I am going to offer a variety of toppings for them to choose: raisins, golden raisins, peanuts, cashews, green onions, mango chutney, chopped hard boiled egg and anything else that sounds appealing!

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Amount Per Serving (4 total)

  • Calories
  • 427 cal
  • 21%
  • Fat
  • 30 g
  • 46%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 30.7 g
  • 61%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 749 mg
  • 30%

Based on a 2,000 calorie diet



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