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–+ servings
Thai Chicken Coconut Curry

Thai Chicken Coconut Curry in 20 Minutes for Comfort!

Experience the vibrant flavors of Thai Chicken Coconut Curry, a quick and comforting dish that's gluten-free and low in calories.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tbsp Coconut Oil Substitute with olive oil if needed
  • 1 medium Sweet Vidalia or Yellow Onion Finely diced
  • 1 lb Boneless Skinless Chicken Breast Diced into bite-size pieces
  • 3 cloves Garlic Minced or pressed
  • 2-3 tsp Ground Ginger Or 1 tbsp of Fresh Ginger, fresh preferred
  • 2 tsp Ground Coriander
  • 13 oz Coconut Milk Use lite for lower fat or full-fat for creaminess
  • 1 to 1.5 cups Shredded Carrots Whole or sliced
  • 1 to 3 tbsp Thai Red Curry Paste Essential for authentic flavor
  • 1 tsp Kosher Salt Adjust to taste
  • 1/2 tsp Freshly Ground Black Pepper Adjust for personal taste
  • 3 cups Fresh Spinach Added at the end to wilt
  • 1 tbsp Lime Juice Fresh is best
  • 1 to 2 tbsp Brown Sugar Optional, to balance spiciness
  • 1/4 cup Fresh Cilantro For garnish, can substitute with basil
For Serving
  • Rice, Quinoa, or Naan Suggested for serving

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the finely diced sweet Vidalia or yellow onion and sauté for about 5 minutes until translucent.
  2. Add 1 pound of diced boneless skinless chicken breast to the skillet. Cook for about 5 minutes until browned and cooked through, reaching an internal temperature of 165°F.
  3. Stir in 3 minced garlic cloves, 2 teaspoons of ground ginger, and 2 teaspoons of ground coriander. Sauté the mixture for about 1 minute.
  4. Pour in one 13-ounce can of coconut milk and add 1 to 1.5 cups of shredded carrots along with 1 to 3 tablespoons of Thai red curry paste. Season with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
  5. Bring the mixture to a gentle boil for about 5 minutes, allowing it to thicken slightly.
  6. Mix in 3 cups of fresh spinach and 1 tablespoon of lime juice. Cook for an additional 1 to 2 minutes until the spinach wilts.
  7. Taste the curry and adjust seasonings as necessary. Stir in 1 to 2 tablespoons of brown sugar if desired.
  8. Serve the Thai Chicken Coconut Curry warm over rice, quinoa, or naan, garnished with ¼ cup of freshly chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 50IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

Consider adding veggies like bell peppers or cauliflower for extra nutrition. Store leftovers in an airtight container for up to 5 days.

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