Curry Coconut Chicken

READY IN: 45mins
Recipe by R1achel

I've had a similar dish in a Korean restaurant, and have been trying to duplicate the recipe. The secret is the sugar! I bought some curry on Ebay, so I don't know how good this would be with regular store bought curry. But I could eat this recipe every night!! I'm a low carb dieter, so I use Splenda and eat the chicken without rice.

Top Review by m a n t e e g a

Simple, but yummy! My husband is a meat and potatoes kinda guy who could live off just that with no complaints, but I start craving anything but! This simple recipe is easy to prepare, and has an ethnic flavor without a bunch of complicated, overly hard to find, or expensive ingredients. I didn't know exactly what kind of curry the author had in mind, so I used about a tablespoon of red curry paste, although I think yellow curry paste might be better. I'll try that next time!

Ingredients Nutrition


  1. Cut chicken in bite size pieces and cook In a skillet, cook onion and bell peppers to your desired tenderness In another skillet, combine coconut milk, curry, peanuts and sugar.
  2. Simmer until sauce thickens Combine sauce with vegis and chicken Serve with rice.

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