Spice up Your Taste Buds with Thai Chicken Coconut Curry
- Thai chicken and coconut curry is a quick and delicious meals
- Gather the ingredients
- Sauté the onions in a large skillet
- Cook the chicken, then add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant
- Next add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine
- Add the spinach and lime juice, then cook them for a few minutes
Who doesn’t love chicken curry infused with coconut? That’s why we have this delicious Thai Chicken Coconut Curry recipe for you today! An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! A dish that is low in calories, low-carb, and HEALTHY but tastes like comfort food.
- 2 to 3 tablespoons coconut 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 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- Ground coriander: 2 teaspoons
- 1/2 teaspoon freshly ground black pepper, or to taste
- About 3 cups fresh spinach leaves
- One 13-ounce can coconut milk
- 1 to 1 1/2 cups shredded carrots
- 1 to 3 tablespoons Thai red curry paste, or to taste
- 1 teaspoon kosher salt, or to taste
- Lime juice: 1 tablespoon
- 1 to 2 tablespoons brown sugar, optional and to taste
- 1/4 cup fresh cilantro, finely chopped for garnishing
- Rice, quinoa, or naan, optional for serving
- In a large skillet, sauté the onions in the oil over medium high heat until onion begins to soften, about 5 minutes, stirring occasionally.
- Add the chicken and stir occasionally until the chicken is cooked through
- Add the garlic, ginger, coriander, and cook for about a minute, or until fragrant; stirring frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine.
- Reduce the heat to medium, and gently boil the mixture for about 5 minutes, or until liquid has reduced and thickened slightly.
- Add the spinach, lime juice, and stir to combine. Cook for about 1 to 2 minutes or until the spinach has wilted.
- Taste and optionally add brown sugar, curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep in the fridge for up to 1 week when stored in an airtight container.