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Sunday Suppers with Lunchbox Love – Coconut Curry Chicken

I am a big fan of curry. Not sure why! And even though my husband doesn’t think he likes it and my kids either for that matter, they do! I made this dish the other night and I plan to do it again real soon! I made some notes on how I changed it at the bottom of this recipe, take ’em or leave ’em. I decided NOT to make meatballs. It’ll be delish no matte what! This recipe os from The Bewitchin Kitchen.



  • 1/2 cup roughly chopped carrots
  • 1/4 red onion, chopped
  • 2 tbsps freeze dried cilantro
  • Juice of 1 lime
  • 2 tbsps basil
  • 1 tbsp coconut aminos (or soy sauce if not Whole30)
  • 1 tsp ground ginger
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili flakes
  • 1/4 tsp each sea salt and pepper
  • 1 lb ground chicken


  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp almond butter
  • 2 tbsp lime juice
  • 1 tsp minced garlic


Pre-Heat Oven to 400F


  1. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
  2. Add the chicken and mix well.
  3. Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan.
  4. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.


  1. In a large skillet, over medium heat, heat the coconut milk.
  2. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.


  1. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
  2. Serve over cauliflower rice.


I cooked the ground chicken in a pan instead of making meatballs and then just added all the ingredients. I omitted the 1 tbsp coconut aminos and the red chili flakes for fear of it being too “warm” for the kids. I added broccoli toward the end of the sauce simmering to briefly steam it. I thought it was a nice addition. We served with jasmine rice and lo mein noodles to satisfy everyone’s little taste buds! 😉

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