Curry Chicken Stirfry

thai (2)This is one of my favorite quick and easy dinners to make. It is ready in less than 20 minutes! I love curry and coconut milk and together they make a perfect combo! My kids love the sauce too!

You can throw all your favorite veggies in and have a delicious, healthy and satisfying meal.

Can also be made vegetarian, see Tofu Stirfry Recipe.




  • 1 lb chicken breast tenders (or chicken breast)
  • 1 tbsp coconut oil
  • 14oz can light coconut milk
  • 1/4 cup Bragg’s liquid aminos (sold at most stores)
  • 1 1/2 tsp curry powder
  • 2 tsp chili powder
  • 1 minced garlic
  • Stir Fry Veggies (pick your favorite or buy the pre-cut stirfry veggies)
  • Brown Rice (make your own or buy Trader Joe’s pre-cooked frozen brown rice)

Cut up chicken into bite size pieces and saute in coconut oil until cooked throughout. Set aside. Meanwhile in a large skillet, combine coconut milk, braggs, curry, chili powder and garlic, bring to a boil and whisk ingredients together. Stir in vegetables of your choice, cover and reduce to medium heat and cook 4 minutes. Meanwhile, cook brown rice. If I buy the precooked frozen, I remove from bag and place in microwavable glass bowl and cover with paper towel for 3 minutes. When veggies are down, stir in chicken. To serve, start with rice and top with stirfry mixture (including some extra sauce).

4 servings/each: 477 Calories, 17g Fat, 8g Fiber, 19g Sugar, 33g Protein

1 Comment on Curry Chicken Stirfry

  1. Amy
    June 13, 2016 at 8:03 pm (2 years ago)

    This is one of my fav go to recipes. I use fresh veggies, whatever is on hand that I need to use up. I sautéed veggies and set aside so they don’t over cook and make the sauce with the meat, combine at the end.


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