Coconut Chicken Curry



½ bunch Cilantro, stems included

2 cans Coconut milk

1 ½ tsp, Garlic

1 T, chopped ginger

1 T, Jalapeno slices

2 tsp, Sugar

2 chicken breasts, cubed

Canola oil


1 cup, cubed butternut squash or sweet potato

1 red bell pepper, sliced

1 cup, Green beans

1 Lime juiced


  1. In a food processor add the cilantro, coconut milk, garlic, ginger, jalapeno, and sugar. Blend ingredients until fully processed and mixture turns green.

  2. Heat a medium sized dutch oven over medium heat and add canola oil to coat the bottom of the pan.

  3. Sear chicken chunks in pan on all sides until golden.

  4. Add the butternut squash, red bell pepper, and green beans to saute. After a few minutes add the pureed coconut mixture to the pot.

  5. Stir the coconut puree into the vegetables and chicken. Reduce heat to low, cover, and cook for 25 minutes. Once the squash is fork tender and you’ve adjusted the seasoning with any additional salt it is ready to serve.

  6. Before serving squeeze fresh lime into the curry. This is best served with steamed rice like jasmati.

Fraser Reade