Coconut Curry with Chicken & Veggies

Warm, cozy, and packed with flavor—this curry brings together creamy coconut milk, bold spices, tender chicken, and a rainbow of veggies. Plus, it’s a one-pan meal!

This recipe is inspired by Maya Kaimal’s Peppery Coconut & Coriander Curry — one of my absolute favorite shortcuts for busy weeknights. Their sauces make dinner effortless, easy, and delicious. Highly recommend checking them out!

Serves 4

Ingredients

For the Curry Sauce

• 2 tbsp oil (olive, coconut…)

• 1 can full-fat coconut milk (approx. 13 oz.)

• 1/2 cup water

• 1 shallot, finely chopped

• 1-inch piece fresh ginger, grated (2-3 tsp)

• 3 garlic cloves, minced

• 1 green chili, sliced (or ½ tsp red pepper flakes) - this is optional!! Adds extra spice.

• 2 tbsp Thai red curry paste

• 1 tbsp fresh lime juice

• ½ tsp turmeric

• 2 tsp ground coriander

• ½ tsp garam masala or curry powder

• 2 tbsp brown sugar

• Salt and pepper to taste

For the Chicken & Veggies

• 3 tbsp oil (olive, coconut…)

• 1 lb boneless skinless chicken breast or thighs, cubed

• 1 yellow squash, chopped into half-moons

• 1 green zucchini, chopped into half-moons

• 1 cup snap peas, trimmed

• 1 head baby bok choy, chopped

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

For Serving

• Cooked white rice

• Lime wedges, for garnish

• Chopped scallions or cilantro (optional)

• Chopped cashews (optional)

Directions

1. Cook the Rice (quick recipe if needed!):
   Rinse rice under cold water. Use double the amount of water to rice (e.g., 2 cups rice = 4 cups water). Bring the water to a boil in a medium saucepan, add a pinch of salt and a bit of butter if you'd like. Stir in the rice, reduce heat to low, cover, and simmer for about 25 minutes, until the water is absorbed. Turn off the heat, let it sit covered for 2 minutes, then fluff with a fork. OR use a rice cooker — that’s what I do!!

2. Sauté the Veggies:
   Heat a large sauté pan or wok over medium-high heat. Add oil, then cook onion, bell peppers, zucchini, squash, and snap peas for 5-8 minutes until slightly golden but still vibrant. Add bok choy and cook 1–2 minutes more. Remove from pan and set aside.

3. Sear the Chicken:
   In the same pan, add a bit more oil if needed. Sear the cubed chicken with a pinch of salt and pepper for approximately 8 minutes, or until golden and cooked through. Remove and set aside with the veggies.

4. Make the Sauce:
   In the same pan, heat 2 tbsp oil over medium heat. Add the diced shallot and sauté for 3–4 minutes until softened. Stir in the garlic, ginger, and green chili (if using), and cook for another 1–2 minutes until fragrant.

   Add the red curry paste, turmeric, coriander, and garam masala or curry powder. Stir continuously for about 1 minute to toast the spices and deepen their flavor.

   Pour in the coconut milk, ½ cup water, brown sugar, and a pinch of salt and pepper. Stir to combine. Let the sauce simmer gently for 5–7 minutes, stirring occasionally, until slightly thickened.

   Finish by adding the lime juice and adjusting the seasoning to taste.

5. Combine & Simmer:
   Add the cooked chicken and veggies back into the pan. Toss everything to coat in the sauce. Simmer for 2–3 minutes to let flavors meld.

6. Serve:
   Spoon curry over warm rice. Garnish with lime wedges, herbs, and cashews if desired. Enjoy!!!