Thai Chicken Coconut Curry
User Reviews
4.8
4,479 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
474 kcal
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Course
Main Course
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Cuisine
Thai
Thai Chicken Coconut Curry
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Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
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Ingredients
- 2 to 3 tablespoons coconut oil olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion diced small
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger finely chopped
- 2 teaspoons ground coriander
- one 13-ounce can coconut milk I used lite; full-fat will deliver a richer/thicker result
- 1 to 1 ½ cups shredded carrots
- 1 to 3 tablespoons Thai red curry paste or to taste (curry powder may be substituted, to taste)
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar optional and to taste
- ¼ cup fresh cilantro finely chopped for garnishing (basil may be substituted)
- rice quinoa, or naan, optional for serving
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Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Notes
- Storage: Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Information
Show Details
Serving
1
Calories
474kcal
(24%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Cholesterol
66mg
(22%)
Sodium
445mg
(19%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 474kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 66mg | 22% |
| Sodium | 445mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
4,479 reviews
Excellent
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