Asian Elephant Coconut Curry
A fragrant, creamy curry with tender chicken and fresh vegetables, inspired by the lush habitats of Asian elephants. This asian-inspired one pot ready in about 60 minutes pairs thinly sliced chicken breast, (13.5 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced chicken breast
- 1 can (13.5 oz) coconut milk
- 3 tbsp red curry paste
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 cup, sliced bamboo shoots
- 1, sliced bell peppers
- 1 cup, cut into florets broccoli
- 2 tbsp, chopped cilantro
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound thinly sliced chicken breast and cook until browned, about 5 minutes. Remove chicken and set aside.
- Step 2: Add 3 tablespoons red curry paste to the skillet and cook for 1 minute until fragrant. Stir in 1 can coconut milk, 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1 teaspoon sugar. Bring to a simmer.
- Step 3: Add 1 cup sliced bamboo shoots, 1 sliced bell pepper, and 1 cup broccoli florets. Simmer for 10 minutes until vegetables are tender. Return the chicken to the skillet and cook for 5 more minutes. Garnish with 2 tablespoons chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian Elephant Coconut Curry take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian Elephant Coconut Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.
Can I substitute ingredients in Asian Elephant Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian Elephant Coconut Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Asian Elephant Coconut Curry?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
