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Thai Chicken Coconut Curry

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!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 474 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. 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.
  6. 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

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

% 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.