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Coconut Ginger Chicken Curry

PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes


  • 2 tbsp coconut oil
  • 2 cloves fresh garlic minced
  • 1 inch fresh ginger grated (if you love ginger, add an extra half inch)
  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 2 cups matchstick carrots
  • 2 cups shredded cabbage
  • 1 can full fat coconut milk
  • 2 cups chicken broth
  • 2 tbsp coconut aminos
  • 1 tbsp lime juice
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 10 oz package frozen chopped spinach, thawed
  • 2 cups sliced white mushrooms
  • Lime wedges for serving


  1. Place coconut oil, garlic, and ginger in a large pot over medium heat.
  2. Saute for 2-3 minutes, and then add chicken. Cook on medium-high for about 5 minutes per side, or until each piece is white and cooked through. Remove from the skillet and set aside.
  3. Add cabbage and carrots to the skillet, with additional oil if needed. Saute for 5-6 minutes, or until softened. Return the chicken to the skillet, along with the mushrooms.
  4. Add chicken broth, coconut milk, coconut aminos, lime, salt, and pepper to the skillet. Stir to combine as you bring the curry to a boil, and then reduce to low heat to simmer. Add spinach and cover to let it heat throughout, about 5-10 minutes.

  5. Serve and enjoy!