Thai Chicken Coconut Curry is a comforting and flavorful dish featuring tender chicken, creamy coconut milk, and a blend of aromatic spices. This one-skillet meal is easy to prepare and perfect for a quick dinner. It’s low-calorie and gluten-free, offering a healthy option without compromising on taste.
Leftovers can be stored in an airtight container in the refrigerator for up to a week, making it convenient for meal prep or enjoying as leftovers for lunch. To serve, enjoy the curry hot, garnished with fresh cilantro or basil.
It pairs beautifully with rice, quinoa, or naan bread to soak up the delicious sauce. This dish combines sweet, savory, and spicy flavors in each bite, providing a satisfying and wholesome dining experience that’s loved for its simplicity and delightful taste.
Thai Chicken Coconut Curry Recipe
Ingredients
- 2-3 tbsp Coconut oil or olive oil
- 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
- 2-3 tsp Ground ginger or 1 tablespoon fresh ginger finely chopped
- 2 tsp ground Coriander
- 1 13- ounce can Coconut milk lite or full-fat for a richer result
- 1-1½ cups shredded Carrots
- 1-3 tbsp Thai red curry paste or curry powder to taste
- 1 tsp Kosher salt or to taste
- ½ tsp freshly ground Black pepper or to taste
- About 3 cups fresh Spinach leaves
- 1 tbsp Lime juice
- 1-2 tbsp Brown sugar optional and to taste
- ¼ cup fresh Cilantro finely chopped for garnishing (basil can be substituted)
- Rice quinoa, or naan (optional for serving)
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until it begins to soften, stirring occasionally.
- Add the diced chicken to the skillet and cook for about 5 minutes, or until fully cooked. Flip and stir often to ensure even cooking.
- Stir in the garlic, ginger, and coriander. Cook for about 1 minute until fragrant, stirring frequently.
- Pour in the coconut milk, then add the shredded carrots, Thai curry paste, salt, and pepper. Stir to combine. Reduce the heat to medium and let the mixture gently boil for about 5 minutes, allowing it to reduce and thicken slightly.
- Add the spinach and lime juice. Stir until the spinach wilts and becomes tender, about 1-2 minutes. Taste and adjust seasoning with brown sugar, more curry paste, salt, and pepper as desired.
- Sprinkle with fresh cilantro and serve immediately. Pair with rice, quinoa, or naan if desired.
Notes
- This curry is best enjoyed fresh and warm, but leftovers can be stored in an airtight container in the fridge for up to 1 week.
- Reheat gently on the stove or in the microwave before serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 475Â kcal |
| Carbohydrates | 35g |
| Protein | 33g |
| Fat | 24g |
| Cholesterol | 65mg |
| Sodium | 445mg |
| Fiber | 5g |
| Sugar | 7g |
Can I Make This Curry Ahead of Time?
Yes, you can prepare this curry ahead of time. It stores well in the refrigerator for up to a week. Reheat gently on the stove or in the microwave before serving. You may need to add a splash of coconut milk or water when reheating to adjust the consistency. This makes it convenient for meal prep or enjoying leftovers for lunch the next day!
Can I Use Other Vegetables in This Curry?
Absolutely! This recipe is versatile. You can add bell peppers, broccoli, snow peas, or any vegetables you enjoy. Just adjust the cooking time accordingly to ensure they’re cooked to your liking.