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Coconut Chicken Curry

This is a really easy recipe that you can throw any vegetables in that you have in the fridge, can change up the flavours, add spice or not. The options are endless. This is a super cheap meal for the whole family and cost less than $15 to make to for 4 servings.

Serves 4


  • 1 Tbsp extra virgin olive oil

  • 6 chicken thighs

  • 1 carrot, diced,

  • 1 courgette, diced

  • 1/2 broccoli head, diced (I used the stalk too)

  • 1 tsp grated ginger

  • 1 Tbsp crushed garlic

  • 2 Tbsp tamari sauce (GF soy sauce)

  • 2 Tbsp nut butter (I used almond butter)

  • 1 can coconut milk

  • Salt and pepper


  1. Heat a large frypan on medium heat and add the olive oil and chicken thighs, browning each side for about 3 mins.

  2. Add in diced vegetables, garlic and ginger and cook for another 3 minutes until slightly softened.

  3. In a bowl, make the sauce by mixing the tamari, nut butter and coconut milk. When combined, add this to the frypan and let simmer for 15 minutes or until the sauce has thickened.

  4. Serve on cauliflower or Jasmine rice with a side of steamed greens.

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