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Chicken Curry

Serves 4+


  • 1 tbsp olive oil

  • 1 pack of all-natural chicken breasts

  • 1/2 onion

  • 1 bag of frozen broccoli

  • 1 bag of organic super sweet cut corn

  • 1 can chickpeas

  • 1 bottle of Trader Joe's Thai Style Red Curry Sauce

  • 1 can coconut milk

  • 1 cup spinach

  • 1 tbsp fish sauce

  • 2 bags Trader Joe's frozen brown rice

  • 1 lime

  • 1 bunch of cilantro


  1. Put olive oil in a heavy-bottomed pot on medium-high heat

  2. Stirfry entire package of chicken, cubed, and any veggies you want to use, add salt and pepper

  3. Cook until chicken is browned and most veggies are tender

  4. While that is happening, put a can of coconut milk, the bottle of Thai curry sauce, and 1 tbsp of fish sauce into a saucepan (I also added about a cup of chicken broth because I wanted it more liquid but, do you. That step is not completely necessary)

  5. Put on medium-high heat until it starts to bubble, then allow to simmer until it thickens to the consistency you like (the longer you simmer this thicker it will become)

  6. When sauce is ready and veggies are cooked, combine

  7. Top with cilantro and lime and serve with rice or naan!


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