Coconut Chicken Curry

There are certain things I consider to be quintessential to adulting, and fancy kitchen utensils and appliances are at the top of the list. I wish I could have a registry without getting married or having a child so people will just buy me all the random kitchen things I don’t need, namely: grapefruit spoons, the pasta attachment for the Kitchen Aid, and reusable chopsticks.

A few weeks ago, I went halfsies on a set of bamboo chopsticks from Crate & Barrel with Yaniv, and he let me keep 3 pairs out of the 5 (!!!) So, naturally, I have to step up my Asian-inspired cooking game here, which accounts for at least one meal a week in my apartment. One of my favorite Thai dishes for lazy carry-out nights is coconut curry over rice, so this recipe is a homemade, veggie-filled version of that. I replace the rice with cauliflower rice (which has the texture of rice but is a good way of sneaking an extra veggie into the meal.)

If you’re vegetarian/pescatarian, you can easily sub in shrimp, tofu, or extra veggies (maybe butternut squash?) in place of the chicken.

I labeled this recipe “Date Night” because Yaniv and I have made it before on date(s), but you should probably check with any new Tinder-matches to make sure you know their spice tolerance… otherwise this could get ugly.

along came polly

If you had a brand new set of swanky chopsticks, what would you make?

Coconut Curry with Chicken and Mixed Vegetables

Serving Size: 3-4
Cost per serving: $3.50-4.50


  • 1 tsp olive oil
  • 1-2 tbsp basil leaves (I cheat and keep a pack of Dorot frozen basil cubes in my freezer, you could also just add dried basil to the spice mix)
  • 1 cup chickpeas (drained and rinsed – leftovers from the shakshuka I made earlier this week.)
  • 1 lb boneless, skinless chicken (I used thighs), cubed
  • 1 red bell pepper, diced
  • 3/4 onion, diced (I used the other 1/4 for my shakshuka…again, being resourceful!)
  • 1 tomato, diced
  • 1 bag broccoli florets
  • 2-3 cups coconut milk
  • Spice blend: curry powder, tumeric, cumin, paprika, cayenne pepper, salt, pepper
  • 1 head cauliflower, riced (or you can use the Trader Joe’s frozen cauliflower rice pictured below.)
  1. Heat a large skillet on medium heat. Add olive oil, basil leaves, and chickpeas. Let simmer for 3-4 minutes.
  2. Add 2 cups coconut milk and spice blend. Stir and let bubble.
  3. Add chicken, toss to coat in the coconut milk mixture. Cook 5-10 minutes, stirring occasionally, until chicken is white on the inside.
  4. Add veggies, splashing in more coconut milk if necessary. Let simmer 3-5 minutes, or until veggies are soft and colorful. Toss in more spices to taste.
  5. To make the cauliflower rice: break up a head of cauliflower and pulse 1-2 times in a food processor until finely chopped. (If you stocked up on the TJ’s frozen mix, skip ahead.) Heat a skillet over medium-high heat and pour in cauliflower rice. Let sit 3-5 minutes, or until cauliflower is warm to the touch. TIP: you can make this a one-pan recipe by microwaving the rice instead.
  6. Scoop 1 cup cauliflower rice into your bowl and top with 3-4 cups curry mixture and sauce. Delicately place your chopsticks on top for a chic look, and enjoy!

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