Spicy Coconut Chicken Thai Curry

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$43.33 Cooking Fee
Serving Size: 4 ounces
This Chicken Thai curry contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat a large skillet over medium-high heat.
  • Season sliced chicken with Kosher salt and pepper.
  • When the pan is warm, add half the coconut oil and cook the chicken pieces until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • Clean the pan and return to medium-high heat. Add the remaining coconut oil, garlic and ginger and cook until fragrant but not browned, about 1 minute. Add in all the vegetables and season with additional Kosher salt and ground pepper to taste. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally.
  • Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly.
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook10
Total Time40 minutes
Recipe Serving Size10



  • 2 pound boneless skinless chicken thighs thinly sliced, about 1 ½ inches long
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper freshly ground
  • 4 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears or strips
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion sliced
  • 2/3 pound onion cut into thin slivers
  • 1 tablespoon fresh ginger finely grated
  • 5 clove garlic chopped
  • 1 tablespoon red thai curry paste or more to taste, if using green curry pase, use less as it's more spicy
  • 28 ounce canned coconut milk for 10 servings use 2 cans


  • 1 teaspoon crushed red pepper
  • 2 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges

Cooking Tools Required

Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives
Reheating/Serving Instructions

Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes


Calories: 374kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg

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