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Thai Chicken Coconut Curry

Delicious Thai Chicken Coconut Curry in Just 20 Minutes

This Thai Chicken Coconut Curry is a one-skillet dish that combines tender chicken, vibrant vegetables, and a creamy coconut sauce, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 tablespoon Coconut Oil Adds richness; can substitute with olive oil
  • 1 medium Sweet Vidalia Onion Diced small for even cooking
  • 1 pound Boneless Skinless Chicken Breast Diced into bite-sized pieces
  • 2 cloves Garlic Finely minced or pressed
  • 1 teaspoon Ground Ginger Fresh ginger can be substituted
  • 1 teaspoon Ground Coriander
  • 1 can Coconut Milk Use lite version for lower calories
  • 1 cup Shredded Carrots Can be adjusted based on preference
  • 2 tablespoons Thai Red Curry Paste Start with less and adjust to taste
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Freshly Ground Black Pepper Use to taste
  • 2 cups Fresh Spinach Leaves Wilt just before serving
  • 2 tablespoons Lime Juice Fresh is best
  • 1 tablespoon Brown Sugar Optional, to balance flavors
  • 1/4 cup Fresh Cilantro For garnish; basil can be substituted
For Serving
  • 4 servings Rice, Quinoa, or Naan Optional side additions

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the diced sweet Vidalia onion, and sauté for about 5 minutes until they become soft and translucent.
  2. Incorporate the diced boneless skinless chicken breast into the skillet. Cook for approximately 5 minutes, stirring occasionally, until the chicken pieces are lightly browned.
  3. Stir in 2 cloves of minced garlic, 1 teaspoon of ground ginger, and 1 teaspoon of ground coriander. Cook for another minute until fragrant.
  4. Pour in a can of coconut milk and add your shredded carrots along with 2 tablespoons of Thai red curry paste. Stir everything together until well combined.
  5. Lower the heat to medium and let the curry simmer for about 5 minutes, allowing it to thicken slightly.
  6. Add 2 cups of fresh spinach leaves and the juice of half a lime to the skillet. Cook for 1-2 minutes, just until the spinach is wilted.
  7. Taste the Thai Chicken Coconut Curry and adjust the flavors with optional brown sugar, salt, or additional curry paste as desired. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Allow the curry to sit for a few minutes off the heat before serving to deepen the flavors. Enjoy your leftovers within 5 days or freeze for up to 3 months.

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