30 Minute Green Coconut Chicken Curry

Written By Gracie

This dish is so easy and take under 30 minutes to make. It’s not your typical curry that leaves you feeling uncomfortably full and heavy; it’s light, fresh and so good for you. I quite happily eat this on it’s own but if you want some carbs then serve it with some brown rice or quinoa.



  • 2x Organic free-range chicken breasts (diced into chunks)
  • 1 x 400ml (1 can) Coconut milk (I used Coconut Merchant)
  • Large handful of Spring Onions (finely sliced. I used a whole 120g pack)
  • 2 Garlic cloves (crushed)
  • 1 x Heaped tsp of Turmeric
  • 1 x Tsp cumin
  • 1 x Green pepper (chopped into medium chunks
  • 1 x Courgette (chopped into thick slices)
  • 2 inches fresh ginger (grated)
  • 1/2 Chicken stock cube (no water necessary)
  • 30g Fresh coriander (including all the stalks. keep some of the leaves for garnishing)
  • 200g Frozen peas
  • Pinch of celery salt (use normal Himalayan or rock salt if you don’t have this)
  • Olive Oil (for frying)


  1. Heat a drizzle of olive oil in a large pan
  2. Add the diced chicken and fry until the outside has turned white
  3. Add the garlic, spring onions, turmeric, cumin and salt and mix
  4. Add the coconut milk, green pepper and crumble in the stock cube. Bring to the boil and then simmer for 15 minutes.
  5. Add the courgette, peas, coriander and simmer for a further 10 minutes.
  6. Add the grated fresh ginger mix well and take off the heat.
  7. Pour into serving bowls and garnish with some fresh coriander and spring onions.