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Thai Chicken Coconut Curry
4.8 (1489 reviews)
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Total Time30
Servings6
474
Caloriesper servingNutrition Information
474
Calories
25 g
Fat
34 g
Carbs
32 g
Protein
5 g
Fiber
7 g
Sugar
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
- one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
- 1 to 1 1/2 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)
- 1/2 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)
- 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted)
- rice (quinoa, or naan, optional for serving)
Instructions
- 1To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- 2Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- 3Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- 4Add 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.
- 5Add 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.
- 6Evenly 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.