Yellow Coconut Curry with Chicken and Vegetables

I was inspired to create this yellow coconut curry with chicken and vegetables when I discovered some chicken thighs in one of my monthly shipment from ButcherBox.

Yellow Coconut curry with Chicken and vegetables

I don’t usually buy chicken thighs but they turned out to be the perfect protein choice for a low carb day on the FASTer Way to Fat Loss.

There’s something about curry on a cold day that is so comforting and temperatures had finally dropped to a temperature that felt like fall here in Los Angeles.

This recipe makes for a full bodied, mild curry with incredible subtleties in the flavor profile.

Bowl of yellow coconut curry with chicken and vegetables

Here’s what you’ll need to make this simple, tasty yellow coconut curry:

  • 12 ounces of chicken thigh meat
  • onion
  • garlic
  • 1 Chinese eggplant
  • 3 zucchinis
  • 1 each yellow pepper and orange pepper
  • full fat coconut milk
  • green onions (scallions)
  • turmeric
  • yellow curry

I favor Chinese eggplant over regular eggplant for this recipe for it’s milder flavor and lovely texture.  You can substitute with a small Italian eggplant if you prefer.

Make sure to use full fat coconut milk for the full flavor experience.  This is healthy fat so go ahead and indulge!!

Feel free to adjust spices to your personal preference. I love a full bodied curry that isn’t too hot to enjoy.

Yellow Coconut curry with Chicken and vegetables
4.8 from 5 votes
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Yellow Coconut Curry with Chicken and Vegetables

A simple and flavorful
Course Entree
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Valerie Remy-Milora

Ingredients

  • 1 tbsp coconut oil
  • 1 small yellow onion coarsely chopped
  • 12 oz chicken thigh meat
  • 1 Chinese eggplant
  • 3 zucchinis
  • 1 yellow pepper
  • 1 orange pepper
  • 12 cloves garlic minced
  • 6 scallions
  • 20 oz full fat coconut milk
  • 1 tsp turmeic
  • 1 tbsp curry powder
  • Salt and pepper to taste

Instructions

  1. Heat a deep skillet or soup pot on high heat.
  2. Add coconut oil and allow to melt.
  3. Add chopped onion and sautee until onion becomes translucent, stirring so as not to burn.
  4. Remove from pan and set aside
  5. Add chicken thigh meat to pan and brown slightly on all sides.
  6. Add chopped vegetables and garlic cook for two minutes.
  7. Add coconut milk, scallions, turmeric and curry powder. Stir well and heat to almost boiling.
  8. Reduce heat and simmer until vegetables are tender, about 20 minutes.
  9. Salt and pepper to taste.
  10. Serve hot topped with scallions and fresh grated ginger.

 

Comments

  1. Amber Ludwig says:

    Mmm! I love that it makes a mild curry perfect for the whole family!! I adore curry and it’s so good for you!! We will have to try this soon!

  2. Judy Thomas says:

    That sounds so delicious! Thanks for the recipe.

  3. Linda Manns Linneman says:

    This sounds so good. We eat alot of chicken at our house and we love veggies. I can’t wait to give this a try. Thank you so much for sharing

  4. Debra Eisbrenner says:

    Sounds amazing I will be making this recipe for sure!

  5. denise low says:

    Thank you for the recipe. I think that my husband would like something like this.

  6. Ronald Gagnon says:

    Thank you…it is so hard to ind a unique curry recipe

  7. Richard Hicks says:

    This looks great and something our family would love to eat

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