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Rated 4 out of 5 based on 2 customer ratings
(3 customer reviews)

Spicy Lite Coconut Chicken Thai Curry

Rated 4 out of 5 based on 2 customer ratings
(2 customer reviews)
$43.33 Cooking Fee
Serving Size: 7 ounce
Recipe adapted from:
Syd Bailey
This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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2 reviews for Spicy Lite Coconut Chicken Thai Curry

  1. Jordan Milat-Stankowski
    Rated 4 out of 5 based on 2 customer ratings

    Jordan Milat-Stankowski (verified owner)

  2. Courtney Loveday
    Rated 4 out of 5 based on 2 customer ratings

    Courtney Loveday (verified owner)

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Cook Tools and Details

Print Recipe

Ingredients Scale

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


  • Heat a large skillet over medium-high heat.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. 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 can of 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 breast thinly sliced, about 1 ½ inches long
  • 2 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion chopped
  • 2/3 pound onion sliced
  • 1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
  • 5 clove garlic
  • 1 tablespoon red Thai curry paste more or less to taste, if green, use less
  • 28 ounce canned lite coconut milk for 10 servings use 2 cans


  • crushed red pepper
  • fresh cilantro
  • lime 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: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg

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