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+ servings
overhead shot of coconut curry chicken on a wooden cutting board with linen and fork

30-Minute Coconut Curry Chicken and Vegetables

30-Minute Coconut Curry Chicken is a healthy, high-protein dinner with tender chicken and vegetables in a flavorful creamy coconut curry sauce.  This is the perfect weeknight meal!

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  • 1 cup uncooked [Village Harvest Organic Protein Blend] cooked according to package instructions
  • 1 tablespoon coconut oil plus more if needed
  • 1 medium onion halved, peeled, and sliced width-wise along the lines
  • 1 large boneless skinless chicken breast seasoned with salt and pepper and cut into 1" cubes
  • 1 1/2 tablespoons curry powder divided*
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger or 1 tsp. ground**
  • 1 medium zucchini halved and sliced into half moons
  • 1 medium yellow crook neck squash halved and sliced into half moons
  • 1 red bell pepper cored, seeded, and cut into strips
  • 1 cup fresh or frozen corn 1 large ear if fresh
  • 13.5 ounces full fat coconut milk
  • 1/2 lime juiced, about 1 tablespoon (plus lime wedges for serving)
  • 1/4 cup freshly chopped cilantro plus more for serving
  • salt and freshly ground black pepper to taste


  • Heat the coconut oil in a Dutch oven or large saute pan over medium heat.  Add the onion and cook for 3 minutes until softened.
  • Add the chicken and 1/2 tablespoon curry powder and saute for 4-5 minutes until almost cooked through.
  • Add the garlic, ginger, zucchini, yellow squash, bell pepper, and corn and saute for 2 minutes.
  • Add the coconut milk, remaining curry powder, salt, and black pepper, to taste and bring to a boil.  Reduce heat to medium low and simmer for 10 minutes or until the vegetables reach the desired doneness.
  • Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve over the Village Harvest Organic Protein Blend with additional lime wedges and cilantro if desired and enjoy!


  • *The easiest way to grate fresh ginger is to freeze the entire ginger root in a zip top bag and grate what you need with a Microplane grater peel and all!
  • **Add more curry powder for more curry flavor, or substitute with Thai red curry paste.  Add thinly sliced Thai red chile pepper for some heat.
  • Make this meal vegetarian by substituting the chicken with chickpeas or tofu.
  • Substitute the veggies I've used with any of your favorites.
  • This meal may be made in advance and stored in an air tight container in the fridge and freezes very well!  It makes great leftovers and is great for meal prep lunches!


Calories: 327kcal, Carbohydrates: 23g, Protein: 23g, Fat: 18g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 177mg, Fiber: 4g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!