Coconut Curry Chicken 

 Coconut Curry Chicken  (spicy**)

(makes 4 servings)

  • 1 pound boneless, skinless chicken breast, cubed

  • 1/4 cup sriracha hot chili sauce

  • 1 tablespoon fresh-squeezed lime juice

  • 1 cup light coconut milk

  • 1 tablespoon curry powder

  • 1 tablespoon cornstarch

  • 1 tablespoon cold water

  1. In a large mixing bowl, combine sriracha, lime juice, coconut milk, and curry powder. Whisk well to combine.

  2. Toss the chicken in the curry sauce and coat well. Place the chicken in a large non-stick skillet and cook on medium heat for 2-3 minutes per side until it begins to brown.

  3. Add the remaining sauce to the skillet and simmer on medium heat.

  4. Whisk together cold water and cornstarch to make a slurry. Add to the curry sauce and continue to cook until the sauce thickens.

  5. Serve over rice or enjoy on its own.

  6. Enjoy!

Picture of Amie Koger
Amie Koger

Nutrition + Performance Coach

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