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Thai Chicken Coconut Curry

Thai Chicken Coconut Curry

Thai Chicken Coconut Curry is an EASY one-skillet curry that’s ready in 20 minutes and layered with fabulous flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken
Cuisine Thai
Servings 6 servings
Calories 474 kcal

Equipment

  • large skillet

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
  • 13 ounces 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
 

  • 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

Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition

Serving: 1servingCalories: 474kcalCarbohydrates: 34gProtein: 32gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 4gCholesterol: 66mgSodium: 445mgFiber: 5gSugar: 7g
Keyword 30-minute meals, Asian, Chicken, chicken curry, coconut milk, Thai red curry paste
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