Chicken Coconut Curry Recipe with Vegetables
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
This is a simple, easy, satisfying recipe for chicken coconut curry. It uses coconut milk, coconut oil, chicken, vegetables, curry and tumeric.
  • ½ lb. boneless organic chicken thighs, cut into bite sized pieces
  • 3 medium sized carrots, chopped
  • 4 stalks of celery, chopped
  • 4 cups of leafy greens, chopped (I used bok choy and mustard greens from my winter garden)
  • 4 green onions
  • 1 teaspoon of curry powder
  • 1 teaspoon of tumeric powder or 1 tablespoon fresh tumeric root, peeled and finely grated
  • 1 teaspoon of Himalayan or sea salt
  • ¾ can coconut milk
  • 2 tablespoons coconut oil
  1. Chop all of the vegetables.
  2. Chop the boneless chicken into bite sized pieces.
  3. Melt the coconut oil over medium high heat.
  4. Add the carrots and celery to the pan and begin stir frying.
  5. When the carrots and celery are starting to get tender, add the chicken pieces.
  6. Wait until the chicken is cooked and then add the greens and the green onions.
  7. After the greens are pretty well cooked, add the coconut milk, the curry, the tumeric and the Himalayan salt.
  8. Let it simmer a few minutes and serve.
  9. If you have leftovers, coconut curry chicken often tastes even better the next day and the flavors have more time to blend and sink in.
Recipe by Mind Body Oasis at