Coconut Ginger Chicken Curry

Mar 5, 2019 | Chicken, Soups and Stews

A creamy, dairy-free curry spiced with ginger and sweetened with a squeeze of lime.


Guys guess what? I’m going to New York in one month! I can only ever go one or two months without going back. It’s just fuel for my creativity. Some people hate NYC, and I simply don’t understand why. It’s a massive city of interesting people with interesting ideas.

When you’re there you can have any dream you want, and you’re still not the craziest dreamer there.

 Maybe it’s because I started going to the city when I was so young, but nothing about New York seems intimidating or unsafe to me. I’m not saying I’m going to stroll through the Bronx alone at night, but I’m never worried about getting lost or traveling there alone. And I’ve found that even though us “East Coasters” can be blunt, we’re not monsters, and people will truly help you out if you need.

All that to say, I am so stinking excited. I’m going to be spending five days eating great food and wandering around taking pictures that inspire me. Can you image a more perfect time??

 If I was bringing my dog it would be really hard to get me to leave…

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!

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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