Chicken Coconut Curry

Chicken Coconut Curry in a Hurry!

(This is adapted from the Body Beast recipe book.)

Coconut milk and chicken (or shrimp) combine to make a mouthwatering dish that’s low-carb and high protein. Perfect for our “protein, produce and water” guidelines.

Although I put the Chicken Coconut Curry over Quinoa to add carbs (since I’m trying to GAIN mass), you can serve this without quinoa or other starchy carbs and instead serve with a side of veggies of your choice.



– 8 ounces canned coconut milk (full fat)
– 1 Tbsp. fresh lime juice
– 1 Tbsp. raw honey
– 2 tsp. curry powder
– 1 tsp. grated fresh ginger (or powder)
– 1 tsp. finely chopped garlic
– 1.25 – 1.5 pounds cubed boneless skinless chicken breast
– 1 tsp. sea salt
– 1 tsp. ground black pepper
– 1 Tbsp. coconut oil
– 1 red bell pepper, chopped
– 1-2 Tbsp. fresh cilantro (optional)


Combine coconut milk, lime juice, honey, curry powder, ginger and garlic and small bowl; set aside.

Season chicken (or shrimp) with salt and black pepper.

Heat oil in large nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently (make sure to cook chicken about 5 minutes or until it isn’t pink in center before adding sauce).

Add coconut milk mixture, mix well and bring to a boil. Reduce heat to low and boil gently for 5 minutes or until sauce is slightly thickened and meat is firm, white and fully cooked.

Garnish with cilantro.

Serves 4.

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