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Eating great-tasting food doesn’t have to be hard or time-consuming. This amazing-tasting Thai Chicken Coconut Curry takes only 30 minutes to make, and tastes like a fine restaurant entree!
SAVE THIS THAI CHICKEN COCONUT CURRY RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Serve it with white rice to absorb all the delicious creamy curry sauce!
Ingredients for Thai Chicken Coconut Curry
- Olive oil (or coconut oil)
- Yellow onion
- Skinless, boneless chicken breast
- Garlic
- Fresh ginger
- Carrots
- Red thai curry paste
- Coconut milk
- Salt and pepper
- Baby spinach
- Lime juice
- Brown sugar
- Cilantro
How to Make Thai Chicken Coconut Curry
1. Heat the oil in a large Dutch oven or pot, and saute the diced onion until translucent, about 4 minutes.
2. Add the diced chicken and cook until fully cooked, about 5 minutes.
3. Mix in the sliced carrots, grated ginger, and garlic and cook for one minute.
4. Stir in the Thai curry paste until fragrant.
5. Pour in the coconut milk and add the brown sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 5-7 minutes.
6. Add the spinach and cook until wilted, about 2 minutes.
7. Serve over white rice and fresh cilantro on top.
Can I Freeze Thai Chicken Coconut Curry?
This is a great make-ahead dish. It freezes well!. Let the curry cool down completely and store it in an airtight container. Freeze for up to 4 months. Reheat in the microwave or on the stovetop.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
What to Serve with Thai Chicken Coconut Curry?
This curry should be served over freshly cooked jasmine rice (or your favorite rice).
You can add more veggies like diced potatoes, and green beans for color and nutrition.
A slice of toasted bread is also good with this dish (the sauce is too good to leave behind!)
SAVE THIS THAI CHICKEN COCONUT CURRY RECIPE TO YOUR FAVORITE PINTEREST BOARD!
This amazing-tasting Thai Chicken Coconut Curry takes only 30 minutes to make, and tastes like a fine restaurant entree!
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Thai Chicken Coconut Curry
This amazing-tasting Thai Chicken Coconut Curry takes only 30 minutes to make, and tastes like a fine restaurant entree!
Serve it with white rice to absorb all the delicious creamy curry sauce!
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, chopped
- 1 lb boneless, skinless chicken breast, diced
- 3 garlic cloves, minced
- 2 tsp freshly grated ginger
- 1 cup carrots, diced
- 1 ½ tbsp Thai red curry paste (or to taste)
- 1 (13 oz can) coconut milk, unsweetened
- Juice of one lime
- 1 tsp salt
- Ground black pepper to taste
- 5 oz baby spinach
- 1 tbsp brown sugar
- Fresh cilantro for serving
Instructions
- Heat the oil in a large Dutch oven or pot, and saute the diced onion until translucent, about 4 minutes.
- Add the diced chicken and cook until fully cooked, about 5 minutes.
- Mix in the sliced carrots, grated ginger, and garlic and cook for one minute.
- Stir in the Thai curry paste until fragrant.
- Pour in the coconut milk and add the brown sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 5-7 minutes.
- Add the spinach and cook until wilted, about 2 minutes.
- Serve over white rice and fresh cilantro on top.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgCarbohydrates: 19gFiber: 3gSugar: 10gProtein: 40g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.