Yellow Coconut Curry

Yellow Coconut Curry

Christine Madzik
Vegetarian option available!
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings


  • 3 tbsp coconut oil
  • 1 medium sweet yellow onion diced small
  • 1 1/4 lbs boneless skinless chicken breast, diced into bite-sized pieces OR 2 cups cooked chickpeas (vegetarian option)
  • 3 cloves garlic finely minced or pressed
  • 3 tsp ground turmeric
  • 1 tbsp fresh ginger finely minced (or 2tsp ground ginger)
  • 2 tsp ground coriander
  • 3 tbsp organic yellow curry paste
  • 13.5 ounce can coconut milk
  • 1 1/2 cups carrots shredded
  • 1/2 head cauliflower chopped into bite size pieces
  • 2-3 cups swiss chard loosely packed
  • Dash salt to taste
  • 11 drops stevia or 1-2 tbsp. coconut sugar, optional
  • 1/2 tsp black pepper freshly ground
  • 1-2 tbsp lime juice
  • 1/4 cup fresh cilantro finely chopped


  • In a large pan, heat the coconut oil over medium-high heat. Add the onions and sauté until slightly softened, about 5 minutes.
    3 tbsp coconut oil, 1 medium sweet yellow onion
  • If using chicken, add the chicken to the pan and cook for about 5 minutes, stirring often. Cook the chicken until the internal temperature reaches 165ºF.
    1 1/4 lbs boneless skinless chicken breast, diced into bite-sized pieces OR 2 cups cooked chickpeas (vegetarian option)
  • Add the garlic, turmeric, ginger, and coriander and cook for about 1 minute until fragrant.
    3 cloves garlic, 3 tsp ground turmeric, 1 tbsp fresh ginger, 2 tsp ground coriander
  • Next, add curry paste, coconut milk, carrots, and cauliflower. Mix until the coconut milk and curry combine and then reduce heat to low and simmer for about 10 minutes, or until sauce reaches desired thickness.
    3 tbsp organic yellow curry paste, 13.5 ounce can coconut milk, 1 1/2 cups carrots, 1/2 head cauliflower
  • Add swiss chard and stir until wilted. Add chickpeas, if using.
    2-3 cups swiss chard
  • Taste the curry and add salt if needed and/or stevia or coconut sugar to balance spice if desired. Add fresh pepper, and lime juice.
    Dash salt, 11 drops stevia, 1/2 tsp black pepper, 1-2 tbsp lime juice
  • Serve topped with cilantro and enjoy!
    1/4 cup fresh cilantro


Recipe inspired by Yellow Thai Chicken Coconut Curry
Keyword chicken, coconut, curry, vegetarian