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Easy Coconut Chicken Curry with Vegetables

Easy Coconut Chicken Curry with Vegetables

You can use any veggies you like in this easy, flavorful weeknight curry!


  • 2 Tablespoons vegetable oil
  • 1 - 1 1/2 lbs boneless, skinless chicken breasts cut into strips
  • Kosher salt
  • 1 onion diced
  • 1 red bell pepper cut into strips
  • 1 cup sliced mushrooms
  • 2 cloves garlic minced
  • 2 Tablespoons grated fresh ginger
  • 2 Tablespoons curry powder
  • 1 Tablespoon granulated sugar
  • Pinch red pepper flakes (optional)
  • 1 13.5 ounce can full-fat coconut milk
  • 1 cup chicken stock or water
  • 1 cup snow peas
  • 2-3 handfuls baby spinach
  • Juice of one lime
  • White or brown rice for serving


  1. Heat the oil in a large skillet over medium heat. Season the chicken with salt. Working in two batches, brown the chicken on all sides, about 5 minutes total. Transfer the chicken to a plate. 

  2. Add the onion, bell pepper, and mushrooms to the skillet. Cook, stirring, until the vegetables have softened and the onion is translucent, about 5 minutes. Add the garlic and ginger and cook for 30 seconds. Add the curry powder, sugar, and red pepper flakes (if using), and stir to combine. 

  3. Stir in the coconut milk and chicken stock. Return the chicken and any juices to the skillet. Simmer until the chicken is cooked through, about 5 minutes. Stir in the snow peas and spinach and cook until the snow peas are bright green and the spinach has wilted, 2 to 3 minutes. Remove from the heat and stir in the lime juice.

  4. Serve over rice.