Spicy Coconut Chicken Curry

Coconut milk made from fresh shredded coconut that is simmered in water then strained to form a rich liquid is one of those ingredients that can take a recipe over the top.  It is creamy, aromatic and pairs well with other foods like the spicy red curry paste and jalapenos in this recipe.  You should be able to find coconut milk and red curry paste in the Thai food section of your grocery store.   I love one pot recipes for weekday nights!

What to buy (serves 2-3):

  • 2 teaspoons olive oil
  • 2  skinless, boneless chicken breasts cut into bite size pieces or strips
  • 1 tablespoon Thai red curry paste
  • 2 cups yellow squash, sliced
  • 1 red bell pepper, diced
  • 1 cup onion, diced
  • 1, 14 ounce, can light coconut milk
  • 1 jalapeño, diced
  • 2-3 tablespoons butter
  • 2 cups cooked rice, optional

What to do:

  • heat oil in a large pot over medium-high heat
  • add the chicken and onion; cook, stirring for about 5 minutes
  • mix in the curry paste and remaining veggies
  • cook, stirring for a few minutes
  • pour coconut milk into the pot and bring to a boil
  • add butter and simmer over medium heat until butter is melted, chicken is fully cooked and you’re ready to serve plain or over rice









  1. Hi! I was wondering if the recipe still had tasty results if we omit the butter? I’m someone who really has to avoid all dairy, including butter… have you tried it without?

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