CryoCove Recipe

Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb chicken thighs, cubed; 1 can full-fat coconut milk; 2 tbsp red curry paste; 1 red bell pepper, sliced; 1 cup bamboo shoots; 1 tbsp fish sauce; 1 tbsp coconut oil; 1/4 cup fresh Thai basil; 2 cups cooked jasmine rice

A rich and creamy Thai-inspired coconut curry with chicken, bell peppers, and fresh basil over jasmine rice.

Prep

10m

Cook

25m

Total

35m

Servings

Calories

480

Macro Breakdown

Protein32g (33%)

Carbs42g (44%)

Fat22g (23%)

Diet

omnivoregluten-free

Goal

performancerecovery

Pillar Benefits

FoodSleepBrain

Ingredients

1 lb chicken thighs, cubed
1 can full-fat coconut milk
2 tbsp red curry paste
1 red bell pepper, sliced
1 cup bamboo shoots
1 tbsp fish sauce
1 tbsp coconut oil
1/4 cup fresh Thai basil
2 cups cooked jasmine rice

Instructions

1
Heat coconut oil in a pot over medium heat. Sauté curry paste for 1 minute until fragrant.
2
Add chicken cubes and cook for 4-5 minutes until browned.
3
Pour in coconut milk and bring to a simmer.
4
Add bell pepper, bamboo shoots, and fish sauce. Simmer for 15-18 minutes.
5
Stir in Thai basil just before serving.
6
Serve over jasmine rice.

Tips

*Bloom the curry paste in oil before adding liquids for the deepest flavor.
*Full-fat coconut milk is essential — lite versions won't create the right richness.

Frequently Asked Questions

How many calories are in Coconut Curry Chicken?

Coconut Curry Chicken has 480 calories per serving with 32g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Coconut Curry Chicken?

This recipe takes 10 minutes of prep and 25 minutes of cooking, for a total of 35 minutes from start to finish.

Is Coconut Curry Chicken suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Heat coconut oil in a pot over medium heat. Sauté curry paste for 1 minute until fragrant.

Add chicken cubes and cook for 4-5 minutes until browned.

Pour in coconut milk and bring to a simmer.

Add bell pepper, bamboo shoots, and fish sauce. Simmer for 15-18 minutes.

Stir in Thai basil just before serving.

Serve over jasmine rice.