Thai coconut chicken curry

It’s official. The holidays are over.

I mark the end of the holidays with my birthday – January 3rd.

It isn’t exactly my dream date. My birthday parties were often cancelled as a kid due to horrendous snowstorms and presents were sometimesΒ lumped in with Christmas.

As an adult, it’s even worse. It’s right after New Year’s, when people are still nursing a hangover, clutching their credit card bills in despair and planning on hitting the gym. No one wants to eat birthday cake.

And I’m no different than the rest of them!


I asked my coworkers to postpone our usual team birthday treats until later in the month so everyone, including myself, could truly enjoy them.

I didn’t even go to dinner. I treated myself to a special birthday lunch at Mandy’s – my favourite salad bar in the world. Their Asian salad is my happy meal. Instead of croutons, they use ramen and the salad has big, beautiful chunks of avocado mixed in with their sweet and sesame dressing. So tasty!

C. and I took advantage of a free birthday hot yoga class and then he made me a ham and cheese sandwich (which I really do love). I also made it to the gym. Overall, it was a very healthy birthday.

If I had wanted to cook on my birthday (even though I love it, birthday girls need a break!), this is what I would have made.

Delicious, spicy, creamy chicken curry.


This is clean eating that tastes totally indulgent.

The coconut milk gives the curry so much richness. I used chicken, but you could easily swap it out for tofu or shrimp. In fact, this curry is packed with so many veggies you could probably leave out protein if you don’t have any on hand.

If you’re dieting, I definitely recommend this one. It’s so satisfying, even without adding a carb like rice!

If you have any clean eating recipes to share for January, I’d love to hear em’!


Thai coconut chicken curry
Makes 6 portions


  • 2 large chicken breasts, cooked and cubed (or protein of your choice)
  • 1 tbsp olive oil
  • 1 1/2 tbsp garlic
  • 1 white onion, cut into thin strips
  • 1 400 ml can of coconut milk
  • 1/2 box of chicken broth + 1/4 cup (vegetable broth if vegetarian)
  • 2 tbsp sweet chili sauce
  • 1 tbsp Thai green curry paste (I use Maesri brand)
  • 2 bell peppers, cut into thin strips
  • 2 zucchinis, cut into triangles
  • 1/2 bag of baby carrots, chopped
  • 2 tsp salt
  • 4 green onions, sliced into thin strips
  • 1/4 cup of cilantro


  1. In a large stock pot, add olive oil, garlic and onion. Cook on medium until onion is translucent and fragrant. Add 1/4 cup of chicken broth. Add coconut milk and stir. Add sweet chili sauce and curry paste. Stir again.
  2. Pour in remaining chicken broth and stir until mixed with the coconut milk. Add vegetables and salt. Cover and turn the burner down to low. Let simmer, covered, for 45 minutes or until all of the vegetables are soft and the sauce is slightly thicker.
  3. Uncover and add your green onions and about half of the cilantro. Cook for an additional five minutes. Serve straight up or over rice. Garnish with remaining cilantro.


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