Coconut-Curry Chicken and Veggie Stir-Fry | Kevin Wagonfoot
I’ll be honest—I’m not a complicated cook. But this coconut-curry chicken stir-fry? It makes me look like I’ve got my life together, and that’s worth something. The sauce is rich enough to feel indulgent, but it comes together in about twenty minutes, which means I can get dinner on the table without losing my mind.
What really sold me is that it’s packed with protein and vegetables, so I actually feel satisfied after eating it. No weird cravings an hour later, no regrets. Just solid, tasty food that fits my goals.
Why This Works for Low-Carb High-Protein
This dish checks all the boxes for a low-carb, high-protein lifestyle without feeling like you’re eating “diet food.” The chicken is your protein anchor—it’s filling and keeps you satisfied through the evening. The coconut cream base gives you healthy fats that help with satiety, while the curry spices add depth without any sneaky carbs. Load it up with non-starchy vegetables like bell peppers, broccoli, and snap peas, and you’ve got a meal that’s nutrient-dense without derailing your goals.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Coconut-Curry Chicken and Veggie Stir-Fry
Indulge in a flavorful blend of tender chicken, crisp vegetables, and a rich coconut curry sauce that’s both satisfying and nutritious. This Coconut-Curry Chicken and Veggie Stir-Fry is a perfect low-
Ingredients
- 1 lb chicken breast, diced
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add the minced garlic and ginger, and sauté for about 2 minutes until fragrant.
- Increase heat to high and add the diced chicken breast. Cook until browned and cooked through, about 5-7 minutes.
- Add the sliced bell pepper, broccoli, and snap peas to the skillet, stirring well.
- Pour in the coconut milk and sprinkle with curry powder, salt, and pepper. Stir to combine.
- Reduce heat to medium and let simmer for another 10 minutes until vegetables are tender.
- Taste and adjust seasoning if necessary, then remove from heat.
- Serve warm or allow to cool before portioning for meal prep.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Cut your chicken into bite-sized pieces so it cooks evenly and quickly. I learned this the hard way after serving my family half-raw chunks one too many times.
- Don't skip the curry paste—it's the whole flavor foundation. A little goes a long way, so start with what seems reasonable and taste as you go.
- Prep your veggies before you start cooking. Stir-fries move fast, and scrambling for a cutting board mid-sizzle is how accidents happen.
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