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Coconut Curry Chicken
Coconut Curry Chicken.

Serves 4


  1. 1 jar (250 ml) GOOD FOOD FOR GOOD Coconut Curry Sauce
  2. 3 Boneless chicken breasts
  3. 2 cups Jasmine or basmati rice
  4. 1 can Coconut milk
  5. 1 1/2 cups Water
  6. Desired vegetables


  1. Combine rice, coconut milk, and water in a sauce pan and bring to boil.
  2. Once boiled stir rice then reduce to low heat.
  3. Continue cooking for 15-20 minutes or until the liquid has evaporated.
  4. Let sit for a few minutes then fluff with a fork before serving.

Coconut Curry

  1. Cook chicken in a wok or large greased pan (season chicken if desired, I used salt, pepper and smoked paprika).
  2. Remove chicken from wok and set aside.
  3. Add vegetables to wok. (For this recipe I used one and a half yellow and red peppers and one bag of green beans).
  4. Once the vegetables are cooked through add the chicken back to the pot.
  5. Add Coconut Curry Sauce and 1/4 of the bottle of water (as directed on the jar).
  6. Sauté food until combined.

Recipe and photo by Anastasia Kemp.