Chicken & Chickpea Coconut Curry
A rich, aromatic curry that blends tender shredded chicken, fibre‑rich chickpeas, and vibrant green beans in a creamy coconut broth. The red curry paste, garlic, and ginger bring anti‑inflammatory and immune‑supportive benefits, while the coconut milk adds nourishing fats that help stabilise energy and keep you satisfied. Served with wild rice and brightened with fresh lime and cilantro, it’s a deeply comforting, nutrient‑dense meal that supports digestion, hormone balance, and overall wellbeing.
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion (diced)
- ⅓ cup Thai red curry paste
- 2 cups chickpeas (cooked, drained and rinsed)
- 2 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 500 g chicken breast (cooked and shredded)
- 2 cups canned coconut milk
- 2 cups bone broth
- 2 cups frozen green beans
- 1 cup wild rice (cooked)
- Sea salt & black pepper (to taste)
- 1 lime (juiced)
- cilantro (to garnish)
Instructions
- Cook the wild rice as per packet instructions, and then set aside. Over medium heat, add the avocado oil and diced onion to a large pan and cook for 4-5 minutes until translucent. Stir in the chickpeas, red curry paste and season with salt and black pepper.
- Cook for 5 minutes, then add the minced garlic and fresh ginger. Stir well to coat the chickpea mixture before adding the shredded chicken, coconut milk and bone broth.
- Add the frozen green beans, turn the heat to high, and bring the curry to a boil. Once boiling, reduce to medium heat and allow to simmer for 10 minutes. Remove from the heat and stir in the lime juice (to taste) and chopped cilantro.
Notes
- Fewer Carbs: Omit the cooked wild rice.
- Gut Nourishment: Stir in 1 tbsp of miso paste once the curry has been removed from the heat. Dissolve the miso paste in warm water before
adding it to the pot.
Tried this recipe?Let us know how it was!