20-Minute Coconut Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, creamy coconut curry with chicken, vegetables, and cauliflower rice cooked in just 20 minutes. It has warm spice from curry powder and turmeric with a rich coconut flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil (or sub canola oil)
- 1 small onion (chopped)
- 1 small red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 1/2 lbs. boneless (skinless chicken breast, cut into 1/2-inch cubes)
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup light coconut milk
- 1 tablespoon fresh ginger (minced)
- 1 tablespoon cornstarch
- 1 cup green peas (thawed (if frozen))
- 1/4 cup peanuts (chopped (optional))
- 3 tablespoons chopped fresh cilantro (or parsley)
- Steamed brown rice or basmati rice or cauliflower rice
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 485mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 828mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.