quick coconut curry chicken

Photo and adapted recipe by  Creme de la Crumb  

Photo and adapted recipe by Creme de la Crumb 


  • 3-4 large boneless skinless chicken breasts, pounded to even thickness
  • 1 small yellow or white onion, chopped
  • 1 red bell pepper, chopped
  • 4 tablespoons yellow curry powder
  • 1 tablespoon Thai red curry paste
  • 2 15-ounce cans coconut milk
  • 2 teaspoons coconut sugar
  • salt to taste 
  • juice of 1 lime (plus additional lime wedges for serving)
  • 2 cups thinly sliced red cabbage
  • handful fresh cilantro, roughly chopped
  • 4 cups cooked white rice, for serving


  1. Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat.
  2. Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies. Continue to saute 5-7 minutes or until chicken is cooked through.
  3. Add red curry paste, coconut milk, coconut sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. Stir in cabbage and cook 1-2 minutes just until cabbage is tender (OR you can steam the cabbage or microwave it on high for 2-3 minutes and serve it on top of the curry instead of cooking it into the curry - I usually prefer to serve it on top like this)
  4. Taste, add salt, and taste again. (Add more salt as needed)
  5. Serve with cauliflower rice and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.