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Coconut Curry Chicken


  • 1 package of boneless, skinless chicken breast, cut into bit-size pieces
  • 1-2 cups frozen, mixed vegetables
  • 2 cups brown rice, prepared in rice cooker

(for Coconut Curry Sauce)

  • EVOO
  • 1 small, yellow onion, finely chopped
  • 1/2 cup coconut milk
  • 2 tbsp soy sauce **I used Bragg Liquid Aminos
  • 1/2 tsp curry powder
  • 1/2 tsp crushed red pepper
  • 1/4 tsp chinese five spice powder
  • 1 Clove fresh garlic, minced
  • 2 tbsp flour (or cornstarch, to thicken sauce)
  • sweetened coconut flakes for garnish, optional


  • In a microwave-safe bowl, add frozen veggies, a little water and microwave for approximately 1 minute. Set aside.
  • In a large saucepan, pour enough EVOO to cover the base, and put over medium heat. Add onion and garlic, and allow to simmer until cooked through (onion should be transparent).
  • In a separate bowl, mix together the coconut milk, soy sauce, curry powder, crushed red pepper and chinese five spice. Add mixture to saucepan.
  • Slowly add flour until you reach the desired thickness for the sauce.
  • Remove the saucepan and pour the curry sauce into a separate bowl. Set aside.
  • In the same saucepan, add additional EVOO, and stir in chicken.
  • Once the chicken is cooked through, add vegetables and stir until thoroughly mixed together.
  • Serve rice and top with chicken, veggies and sauce. Sprinkle on coconut flakes for garnish!


coconut curry sauce



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