Name: Thai Chicken Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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; 2 teaspoons ground coriander; 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); 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; Rice, quinoa, or naan (optional for serving)

Description

Indulge in the vibrant flavors of Thai Chicken Coconut Curry, a delightful one-skillet dish that comes together in just 20 minutes! Perfect for busy weeknights or casual dinners with friends, this recipe combines tender chicken and fresh vegetables in a creamy coconut sauce infused with aromatic spices. It’s a healthy yet satisfying option that feels like comfort food without the guilt. Each bite offers a burst of flavor that will leave your taste buds dancing. Serve it over rice or quinoa, and watch as it quickly becomes a favorite at your table!

Ingredients

Scale

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
2 teaspoons ground coriander
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)
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
Rice, quinoa, or naan (optional for serving)

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Instructions

Heat coconut oil in a large skillet over medium-high heat. Sauté diced onion until softened, about 5 minutes.
Add diced chicken to the skillet and cook for about 5 minutes until fully cooked through.
Stir in minced garlic, ginger, and coriander, cooking for another minute until fragrant.
Pour in coconut milk, shredded carrots, curry paste, salt, and pepper; bring to a gentle boil for around 5 minutes until slightly thickened.
Add spinach leaves and lime juice; stir until spinach wilts (about 1–2 minutes).
Garnish with chopped cilantro before serving warm.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 6g
Sodium: 650mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 24g
Cholesterol: 70mg