chick’n coconut curry

chick’n coconut curry

yield: serves 4

chick’n coconut curry

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  • 1 Tbspolive or coconut oil
  • 1 pkggardein teriyaki chick'n strips (no sauce)
  • 1 Tbspcurry powder
  • 2 clovesgarlic, minced
  • 1 tspginger root, grated & peeled
  • 3 Tbspred curry paste
  • 14 oztin coconut milk
  • 3 cupsbite-sized pieces broccoli florets
  • 2 cupscooked basmati rice
  • 2 Tbsplime juice, divided
  • 1/4 cupcilantro, chopped

chick’n coconut curry


Heat heavy frying pan over medium-high heat. Add oil to coat pan. Toss gardein chick’n strips in curry powder before adding to warmed frying pan. Cook for 2 to 3 minutes on each side until well caramelized and crisp. Remove to a platter.

Add garlic and ginger to a saucepan and gently stir fry for 1 minute. Careful not to burn. Whisk in curry paste and coconut milk before bringing sauce to a boil. Stir in broccoli florets, reduce heat, and simmer for 5 minutes.

Add gardein chick’n to saucepan and gently stir to coat in sauce. Serve on a bed of rice drizzled with a little lime juice and chopped cilantro.

comments (2)

  1. rosi |

    I’ve tried this and it is wonderful!!!!!!!!!!!!!!!

  2. Judi Hershel |

    It would be wonderful if you added nutritional information to your incredible recipes.

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