Scrumptious No Hassle Coconut Curry

I know how hard it can be to get a healthy meal on the table for your family. Between everyone’s activities, work, home work, etc. getting dinner together can be hard. But this recipe is just as easy to make as getting take out! Not to mention it is way more satisfying, tasty, and WAY more nutritious than anything you could order out.

The basis of this recipe is super simple. All you have to do is throw a bunch of veggies, meat, and rice in a pan and let it do its thing. It’s almost like a crock pots, but only takes 20 minutes. Seriously, 20 minutes. That’s it! This recipe takes all of the excuses away from you… Sorry 😉

Coconut is one of the most versatile foods ever. They have coconut water, coconut milk, coconut flakes, coconut oil, coconut flour, even coconut sugar! And each and every one of those coconut bi-products is amazing for you!! This particular recipe is packed with omegas because we use coconut oil and coconut milk.

You can also blend Cocount milk with blender or hand mixer.

Not only that, but this recipe uses a ton of veggies, and healthy long grain rice. So you are getting plenty of whole grains and fiber. You are also getting a decent does of protein with the chicken! You are in for a treat with this meal… Nothing tasted better than rice cooked in coconut milk. Be ready to be amazed!



1 red onion, diced
2 garlic cloves, minced
1 inch of fresh ginger, grated
2 bell peppers (colorful ones like red, yellow and orange are sweet)
1 head of broccoli, florets chopped up
2 cups of baby carrots, chopped
1 pound of chicken, chopped
1 1/2 cups of long grain jasmine rice (read the back and make sure it cooks in 20 minutes for a fast recipe)
2 cans of coconut milk (I prefer full fat, but you can use low fat if you would like)
1/2 cup of water
2 tablespoons of curry powder
2 tablespoons of coconut oil
Optional: avocado and cilantro for garnishing


On medium heat melt the coconut oil in a pan on the stove. Add the garlic, ginger, and onions. Let it sauté until the onions are transparent and the ginger and garlic are toasty and fragrant. Add the rice and let it brown. Add the rest of the vegetables and the chicken. Add the water and 2 cans of coconut milk, and then stir in the curry powder. Let it come to a boil, and then turn it down to a simmer.

Let the curry cook for 20 minutes. Make sure the rice is completely cooked before you serve the meal. If it is under cooked, add more coconut milk or water. Also, check that the chicken is cooked al the way through as well. It should not be pink. After the rice is fluffy and soft, and the chicken is done, stir the dish. Serve it with chopped cilantro and avocado if you choose.

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