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Thai Chicken Coconut Curry

Savory Thai Chicken Coconut Curry for Guilt-Free Comfort

Enjoy a Thai Chicken Coconut Curry that's low-calorie and low-carb, perfect for a quick, one-skillet dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons coconut oil Substitute with olive oil if desired
  • 1 medium onion Diced small, preferably sweet Vidalia or yellow
  • 1 pound boneless skinless chicken breast Diced into bite-sized pieces
  • 3 cloves garlic Minced or pressed for maximum aroma
  • 1 teaspoon ground ginger Can substitute with fresh ginger, finely chopped
  • 1 teaspoon ground coriander Provides a subtle citrus flavor
  • 1 can (13 oz) coconut milk Lite version keeps it lighter
  • 1 to 1.5 cups shredded carrots For balance of sweetness and texture
  • 2 tablespoons Thai red curry paste Adjust for desired spice level
  • to taste kosher salt
  • to taste black pepper
  • 3 cups fresh spinach leaves For added nutrition
  • 1 tablespoon lime juice Adds brightness
  • optional brown sugar For enhanced sweetness
  • to garnish fresh cilantro Basil can be used as an alternative
For Serving
  • to taste rice, quinoa, or naan Optional side dishes

Equipment

  • large skillet

Method
 

Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent.
  2. Add the diced boneless skinless chicken breast to the skillet. Cook for approximately 5 minutes, stirring frequently, until browned and cooked through.
  3. Stir in 3 cloves of minced garlic, 1 teaspoon of ground ginger, and 1 teaspoon of ground coriander. Sauté for 1 minute until fragrant.
  4. Gradually pour in a 13 oz can of coconut milk, then add 1 to 1½ cups of shredded carrots and 2 tablespoons of Thai red curry paste. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  5. Fold in 3 cups of fresh spinach leaves and 1 tablespoon of lime juice, cooking for an additional 2 minutes until spinach wilts. Adjust sweetness with optional brown sugar if desired.
  6. Serve warm in bowls, garnished with fresh cilantro. Pair with rice, quinoa, or naan.

Nutrition

Serving: 1bowlCalories: 325kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 70mgIron: 2mg

Notes

Start with less Thai red curry paste to control spice levels and add more if desired. Refrigerate leftovers for up to 1 week or freeze for 3 months.

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