Chicken Curry

Chicken Curry

Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.

3.84 from 24 votes

Chicken Curry

Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Calories 208 kcal
Author Beachbody


  • 1 tsp. coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 (1-inch) slice fresh ginger, peeled, chopped
  • 1 tsp. red curry paste
  • 1 Tbsp. tomato paste, no sugar added
  • 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
  • 1 cup lite canned coconut milk
  • ½ cup water
  • 1 medium tomato, chopped
  • 2 tsp. Thai fish sauce (optional)
  • ¼ cup coarsely chopped cilantro (optional)
  • tsp. palm sugar


  1. Heat oil in medium saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent.

  3. Add garlic and ginger; cook, stirring frequently, for 1 minute.

  4. Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes.

  5. Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste.

  6. Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes.

  7. Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes.

Recipe Notes

Thai fish sauce is called "nam pla." You can find it in larger grocery stores, Asian markets, or online.

Nutrition Facts
Chicken Curry
Amount Per Serving (1 serving)
Calories 208 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 67mg22%
Sodium 634mg28%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
½ Green
1 Red
½ Blue

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