Description
Savor the vibrant flavors of Thailand with this easy 30-Minute Thai Chicken Coconut Curry Recipe. This dish is perfect for busy weeknights or casual gatherings, offering a delightful fusion of creamy coconut milk, aromatic spices, and tender chicken. In just half an hour, you can create a meal that not only satisfies but also brings a burst of color and taste to your dinner table. Serve it over fluffy basmati rice or alongside fresh herbs for a well-rounded culinary experience that everyone will love.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 1 1/2 cups coconut milk
- 2 cups shredded carrots
- 2 tablespoons red curry paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups fresh spinach or kale
- 1/8 cup brown sugar
- 1 bunch cilantro, chopped
- Lime wedges
- 3 cups cooked basmati rice
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add diced onion and sauté until softened (about 1-2 minutes).
- Stir in chicken pieces; cook until slightly browned (approximately 2-3 minutes).
- Add garlic, ginger, and coriander; mix well.
- Pour in coconut milk and red curry paste; stir in shredded carrots.
- Simmer for about 4-5 minutes while stirring occasionally.
- Incorporate spinach and brown sugar; cook until greens wilt (3-4 minutes).
- Serve hot over cooked basmati rice, garnished with cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg