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Thai Chicken Curry
This easy Thai chicken curry uses simple ingredients and fast prep to create a one pan Thai curry meal with oodles of flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 473 kcal
Course:
Main Course
Cuisine:
Thai , American
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs, or a mix!
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 red bell pepper thinly sliced
- 1 leek thinly sliced
- 2 cloves garlic minced
- ½ teaspoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk (14 ounces) (do not use light, or the sauce won't thicken properly)
- 3 tablespoons fresh cilantro torn
- Prepared brown rice for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 375°F. Season the chicken with salt and black pepper.
- Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
- Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165°F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- Top with cilantro. Serve with rice, spooning lots of the yummy curry coconut milk sauce over the top.
Cup of Yum
Notes
- TO STORE: Leftovers may be kept in the refrigerator for up to 4 days.
- TO REHEAT: Warm gently on the stovetop in a saucepan or wok until steaming. Alternatively, you can also microwave until heated through in a microwave-safe container.
- TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces with a coconut milk base.
Nutrition Information
Serving
1(of 4), without rice or sourdough
Calories
473kcal
(24%)
Carbohydrates
9g
(3%)
Protein
39g
(78%)
Fat
32g
(49%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
109mg
(36%)
Potassium
954mg
(27%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2556IU
(51%)
Vitamin C
45mg
(50%)
Calcium
56mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 473
% Daily Value*
| Serving | 1(of 4), without rice or sourdough | |
| Calories | 473kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 39g | 78% |
| Fat | 32g | 49% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Potassium | 954mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2556IU | 51% |
| Vitamin C | 45mg | 50% |
| Calcium | 56mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.