Thai Coconut Curry Chicken

I was craving some Thai curry recently, so I decided to make a quick coconut curry for dinner the other night. This recipe definitely packs on the spice, but you can make it as spicy or mild as you like (just adjust my measurements)! I used simple ingredients, with some coming from my garden, and added in some fresh mango to combat the spiciness. Here's what you'll need:

You will need:

• 4 chicken cutlets, cubed
• 1/4 cup tamari
• 3 tbsp.  lime juice
• 1 tbsp. ground ginger
• 2-inch chunk of fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 jalapeno, sliced
• 1 head of broccoli, steamed/boiled
• 1/2  a can of lite coconut milk
• 3 tbsp. curry powder
• 2 tsp. red pepper flakes
• 1 bell pepper (I used 3 banana peppers from my garden but a bell pepper will do)
• 2/3 cup frozen peas
• 1 ripe mango, cubed
• chopped fresh cilantro

Serves 3-4

Begin by marinating the cubed chicken in the tamari, lime juice, and ground ginger, and let it sit while you chop and prepare the other ingredients.

In a medium saucepan, drizzle the pan with a small amount of olive oil and heat over medium heat.

Add in the ginger, garlic, and onion, cooking until the ginger becomes fragrant and the onions begin to brown, about 2 minutes.

Add in the chicken with the marinade, and cook until the meat is no longer pink.

Add in the chopped jalapeno, broccoli, curry powder, and red pepper flakes, and saute for another minute.

Next, add in the coconut milk and reduce the heat to medium-low, allowing the pan to simmer for about 5 minutes, until the sauce begins to thicken.

Then, add in the chopped pepper and frozen peas, and let simmer for another 5 minutes.

Add in the cubed mango, stir until combined, turn the heat off, and let sit for 2 minutes or so before serving. Top with the fresh cilantro.


You can eat this dish alone or with some brown rice, quinoa, noodles, etc! I chose to eat it with some brown rice noodles and it was fantastic.