Thai Chicken Coconut Curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 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
Description
This curry starts by sautéing diced onion in coconut oil until softened, then cooking diced chicken until done. Garlic, ginger, and ground coriander build the spice foundation before adding coconut milk, shredded carrots, Thai red curry paste, salt, and pepper. The mixture simmers gently to reduce and thicken the sauce.
Fresh spinach is stirred in last, wilting quickly and adding a tender green component. Lime juice brightens the overall flavor, and optional brown sugar can be added to adjust sweetness. The dish is garnished with chopped cilantro for fresh herbaceous notes.
Served warm and fresh, this curry offers a creamy texture with a balance of savory, spicy, and citrus flavors. The combination of ingredients delivers a satisfying meal that can be paired with grains or flatbreads for soaking up the sauce.
Leftover curry stores well refrigerated for up to a week in an airtight container, allowing comfortably timed reheating without loss of quality.
Ingredients
- 2 to 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- coconut milk I used lite; full-fat will deliver a richer/thicker result, one 13-ounce can
- 1 to 1 ½ cups carrot shredded
- 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 black pepper or to taste, freshly ground
- spinach fresh leaves, about 3 cups
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar optional and to taste
- ¼ cup cilantro finely chopped for garnishing (basil may be substituted, fresh
- rice quinoa, or naan, optional for serving
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
- Store leftover curry airtight in the refrigerator for up to 1 week; reheat gently before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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