Creamy Red Coconut Curry

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A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
4 servings


  • 2 tablespoons vegetable oil

  • 2 cloves garlic, crushed

  • 1 medium white onion, chopped

  • 1 (15 ounce) can baby corn, drained

  • 1 ½ cups chopped cooked chicken breast

  • 1 (8 ounce) can sliced water chestnuts, drained

  • ½ cup chickpeas

  • 3 tablespoons red curry paste

  • ½ teaspoon garlic powder

  • 1 (14 ounce) can unsweetened coconut milk

  • ¼ cup chicken broth

  • salt and ground black pepper to taste


  1. Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.

  2. Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.

Nutrition Facts (per serving)

439 Calories
36g Fat
26g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 439
% Daily Value *
Total Fat 36g 46%
Saturated Fat 21g 103%
Cholesterol 41mg 14%
Sodium 468mg 20%
Total Carbohydrate 26g 9%
Dietary Fiber 12g 43%
Total Sugars 7g
Protein 24g
Vitamin C 5mg 27%
Calcium 46mg 4%
Iron 5mg 26%
Potassium 481mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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