Spicy Green Coconut Curry

Spicy Green Coconut Curry

Lunch, Dinner
This curry makes for a brilliant, filling evening meal. The spice provided by the chillies combines really well with the sweetness of the coconut milk to create a mild-tasting curry sauce for those averse to too much spice.
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For Rest Day
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Performance Benefits

A high-protein, low-carbohydrate meal perfect for a rest day.

Health Benefits

This recipe is high in vitamin A, a water soluble vitamin which has antioxidant properties. it plays a role in immunity support and recovery from both injury and illness.

Expert Tips

For a meat-free alternative, replace chicken with tofu.


  • Wok


  • 1 tbsp Coconut oil
  • 1 clove Garlic (peeled and crushed)
  • 1 Red chilli (deseeded and diced (leave the seeds in if you like it hot)
  • 2 Chicken breasts (evenly sliced)
  • 2 Carrot (finely chopped)
  • 50 g Broccoli (chopped)
  • 80 g Green beans (diced)
  • ½ tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 400 g Coconut milk (1 tin)
  • 20 g Cashew nuts (unsalted)
  • 1 tbsp Fresh basil
  • 1 tsp Salt
  • 1 tsp Ground black pepper


  • Heat the coconut oil in a wok over a medium heat and add the garlic and chilli.
  • After a minute of gentle sautéing, add the chicken and cook for 5 minutes or until light gold, stirring regularly.
  • Add the carrots, broccoli and beans before stirring in the fish and soy sauce followed by the coconut milk.
  • Allow to simmer for few minutes, then mix through the cashew nuts and fresh basil. Season with salt and pepper. Serve with white or brown rice.



Serving: 1ServingCalories: 573kcalCarbohydrates: 14gProtein: 37gFat: 40gSaturated Fat: 32.2gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 5.5gCholesterol: 90mgSodium: 1016mgPotassium: 1144mgFiber: 5.5gSugar: 8.9gVitamin A: 1153ugVitamin C: 41mgCalcium: 75mgIron: 3.7mg
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