Golden Coconut Curry Chicken: Certified Organic, Ready in 30 Minutes

October 19, 2026

Golden Coconut Chicken: Certified Organic, Ready in 30 Minutes

This Golden Coconut Chicken is a vibrant, fragrant curry that comes together in one pan. Tender chicken thigh simmered in rich coconut cream with turmeric, lemongrass, galangal and kaffir lime - all from a single sachet of Love My Earth Golden Coconut Quick Stix Mix. No long list of spice jars, no hunting down fresh galangal, just real depth of flavour in half an hour.

Love My Earth Quick Stix Mixes are certified organic and made in Australia. This one blends organic coconut milk powder with coriander, turmeric, onion, garlic, lemongrass, galangal, kaffir lime, white pepper and a touch of chilli - vibrant and fresh with a hint of spice, perfect with chicken and seafood.

Ingredients for a rich, golden coconut chicken curry:

2–3 tbsp coconut oil
1 sachet Golden Coconut Quick Stix Mix
1kg chicken thigh, diced
1 cup water
1 tin coconut cream
1 tsp fish sauce
Steamed jasmine rice, to serve
Fresh lime and coriander, to serve

How to make golden coconut chicken:

Heat: 2–3 tablespoons of coconut oil in a large saucepan over medium heat.
Bloom: the seasoning sachet by adding it to the pan and stirring over low heat until fragrant — about a minute. This wakes up the spices and builds the base of the curry.
Add: the chicken thigh, water, coconut cream and fish sauce, stirring thoroughly to combine.
Simmer: once bubbling, reduce to a low heat and cook for 20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
Serve: over steamed jasmine rice with fresh lime and plenty of coriander.

Tip: Don’t rush step 2 - a minute of gentle heat before the liquid goes in makes a noticeable difference to the depth of flavour. Keep the heat low so the spices don’t catch.

Recipe variations:

Add vegetables: use 500g chicken and 500g diced vegetables for extra colour and bulk.
Make it seafood: swap the chicken for white fish or green prawns and add a handful of cherry tomatoes.
Turn it into laksa: add an extra ½ cup of water and serve with noodles instead of rice for a quick laksa.

Serving suggestion:
Serve warm over jasmine rice with lime wedges and fresh coriander. Lovely with steamed greens or roti on the side, and the leftovers are even better the next day once the flavours have settled.

Recipe Time: