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Coconut Thai Chicken Curry

I coconut believe how delicious this was I have always been a big fan of TJs Thai Curry sauce but by mixing it with coconut cream oooowwweee so good!!! I put it over linguine cuz I don’t have proper noodles in my pantry but it works!

<< serves 4 >>

<< 15 minute recipe>>


  • Linguine (I did 1/2 of the bag)

  • 1 white onion, thin strips

  • 1/2 can organic coconut cream

  • 1 1/2 cups frozen broccoli florets

  • 2 chicken breasts

  • 11 oz (1 jar) Thai Style Red Curry Sauce


  1. Cook pasta as instructed.

  2. Cut the white onion into long thin strips. Throw them into an oiled pan over medium heat, and let it cook for 3-4 minutes until slightly translucent

  3. Cube the chicken breasts, and add both the chicken and frozen broccoli into the pan.

  4. Pour the coconut cream and Thai Style Red Curry Sauce and let it cook on medium-high heat for 5-6 more minutes or until the chicken is fully cooked.

  5. Serve the coconut curry over your noodles. Enjoy!


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