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Coconut Veggie Curry (with Chicken)

Dairy-Free; Gluten-Free; Optional Vegan

This simple coconut curry dish is versatile, colorful, bursting with nutrients, and absolutely delicious.


  • ​Experiment with different types of vegetables, proteins and seasoning.

  • Use bok choy or kale in place of spinach.

  • Add carrot, cauliflower, or water chestnuts

  • Tofu can be substituted for meat

  • Grass-fed beef or lamb, salmon, shrimp or pork can be substituted for chicken.

  • Use store-bought rotisserie chicken or pre-made organic meatballs if you're short on time.

  • Can be eaten on its own or served with your choice of rice, quinoa, sweet potato, or whole wheat naan bread.



1 medium yellow onion, finely diced
1 cup fresh green beans, trimmed, cut into 2 inch pieces
1 red and/or yellow bell pepper, thinly sliced

1 cup bite-sized broccoli florets
2 cloves garlic, minced (1-2 tsp garlic powder can be used)
2 tablespoons freshly grated ginger (1 tbsp dried ginger can be used)
1-2 tablespoon coconut oil or ghee
2 tablespoons of curry powder
1 teaspoon salt
15-16 oz of coconut milk (I use full-fat for its flavor and mouthfeel, but low-fat can be used)
16 oz chicken bone broth or vegetable broth
1 - 1.5 lbs boneless, skinless chicken breast, cooked and shredded 
3-4 cups fresh spinach
Juice of 2 limes
Dash of tamari
Chili flakes (optional)

Chopped cilantro (optional)


  1. To bake chicken: Lightly coat chicken breasts with a little bit of olive oil, salt, pepper. Bake in 400 degree oven for 20-30 minutes until no longer pink inside. Shred w/ two forks.

  2. In a large pot over med-high heat, sauté onion in coconut oil or ghee until lightly browned.

  3. Add all remaining veggies, garlic, ginger, curry powder, salt and chili flakes. Cook for 5-8 minutes. 

  4. Add coconut milk, broth, and chicken. Simmer for 10-12 minutes. 

  5. Add lime and tamari to taste. 

  6. Just before serving, add spinach and stir until wilted. 

  7. Eat by itself or serve with your choice of rice, quinoa, sweet potato, and/or whole wheat naan bread.

  8. Sprinkle with chopped cilantro for an added punch of anti-inflammatory protection.


Enjoy! xo

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