Chicken Curry
Cook Time
30 mins
Total Time
30 mins
Course: Main Course
Servings: 4 people
  • 4 small chicken breast diced, (or 2 large sliced in half)
  • 1 red pepper diced
  • 1 sweet onion diced
  • broccoli florets
  • sugar snap peas option to use frozen stir fry mix
  • olive oil extra virgin
  • 1 can light coconut milk
  • 1 tbsp fish sauce
  • red curry paste indian or thai
  • 1/2 tbsp honey or pure maple syrup
  1. Cook chicken breasts in 1-2 tsp of olive oil (TIP: to reduce the amount of oil you use, you can throw in a bit of water every time you need to get things moving, instead of putting more oil in the pan). Set aside.
  2. Stir fry the veggies until they are cooked, add the chicken back into the pan.
  3. Pour in the coconut milk.
  4. Add 1-2 Tbsp of the curry paste, stir everything together.
  5. Let simmer for the flavours to blend. Taste and adjust seasoning as needed.