Curry with Coconut Rice



  • 2 Tbsp oil, divided
  • 1 Tbsp yellow or green curry powder
  • 1/2 Tbsp garam masala
  • 1/2 Tbsp yellow or green curry paste (1 T if you like your curry spicy – I use Mae Ploy)
  • 1 yellow onion, diced
  • 2 cloves garlic, crushed
  • 2 lb potatoes, boiled and chopped
  • 1/2 Tbsp grated ginger
  • 2 Tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 can (14 ounce) coconut milk – full fat
  • Juice of 1 lime (save for the very end)


  • 2 boneless, skinless chicken breasts, sliced small
  • 1 Tbsp oil
  • 1 Tbsp yellow or green curry powder
  • ½ Tbsp garam masala
  • 1 ½ tsp salt
  • 1 tsp pepper


  • 2 cup long grain rice
  • 2 cup coconut milk
  • 2 cup chicken broth


  • Cilantro, chopped


  1. Using a rice cooker, add rice, coconut milk, and chicken broth. Cook according to your appliance.
  2. In a deep dish skillet, heat 1 T oil until it’s shimmering. Add the curry powder, garam masala, & curry paste, and saute for about 1 minute. Add the onions and saute until translucent.
  3. Add the garlic, potatoes, and ginger, and saute for another 1-2 minutes. Add the tomato paste, salt, pepper, sugar, and coconut milk. Bring to a simmer and cover.
  4. While the sauce is simmering, in a large skillet, saute chicken, curry powder, garam masala, salt, & pepper in oil. Cook until the chicken is no longer pink. Add chicken and lime to sauce and stir well.
  5. Serve over rice, sprinkle with cilantro, and enjoy!

*Chef’s note: you can make this recipe vegan by replacing the chicken with 1 can of chickpeas*


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