Chicken and Potato Curry


  • 1 14 oz. can coconut milk
  • 1 4 oz. yellow curry paste
  • 1 8 oz can water chestnut
  • 1 cup raw, shelled edamame
  • About 4 chicken breasts
  • 3 carrots
  • 1 yellow onion
  • 1 red onion
  • Several potatoes (about 6-8)
  • 1 1/2 – 2 cups chicken stock
  • Heaping table spoon of crushed garlic from a jar
  • Option/as needed: curry powder


  1. Chop chicken and potatoes into bite-size pieces. Dice carrots and onions.
  2. Add coconut, curry paste, and chicken stock to large pot and bring to a boil, stirring often. 
  3. Add all other ingredients chicken, water chestnuts, edamame, carrots, onions, and garlic.
  4. Simmer for about an hour or until chicken is cooked.
  5. Serve over rice or noodles.

Makes about 12 servings at about 250 calories per serving.


    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )


    Connecting to %s