Easy chicken coconut curry

    45 min

    My kids love this recipe for coconut chicken curry. When I make it, I always put some aside and add a tablespoon of extra chilli, for adults. Quick and easy to do!

    27 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 4 chicken breast fillets
    • 1 onion, chopped
    • 3 carrots
    • 2 sticks celery
    • 2 tablespoons curry paste (or powder)
    • 1 teaspoon crushed chilli flakes
    • 1 (225g) tin bamboo shoots, drained
    • 200ml coconut milk

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in frying pan over medium high heat. Cut chicken fillets into pieces.
    2. Cook chicken in hot oil, being careful not to put too much in the pan at once, so that they brown evenly.
    3. When chicken pieces are browned, remove from pan and add the onion. Cook onion until soft.
    4. Thinly slice carrots and celery. Add to the onion in pan and cook for 5 minutes before returning the chicken to the pan.
    5. Add the curry paste and chilli flakes and mix well to distribute the spices throughout the pan mixture.
    6. Add drained bamboo shoots.
    7. Finally, add the coconut milk. Stir into mixture, reduce heat to low and simmer about 30 minutes, until carrots and celery are tender.

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    Reviews in English (1)


    Absolutely gorgeous. Although I added a little soy sauce to chicken and used 400ml coconut milk.  -  07 Sep 2013