30-Minute Thai Chicken Coconut Curry Recipe
Savor the rich flavors of this quick and easy 30-Minute Thai Chicken Coconut Curry. This delightful dish combines tender chicken with creamy coconut milk, aromatic spices, and vibrant vegetables, all cooked to perfection in just half an hour. Ideal for busy weeknights or special gatherings, this curry is customizable to suit your taste preferences and dietary needs. Whether served over fluffy basmati rice or with fresh greens, it promises a satisfying meal that the whole family will love. Experience the warmth and comfort of this flavorful curry today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Thai
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 ½ cups coconut milk
- 2 cups shredded carrots
- 2 tablespoons red curry paste
- 4 cups fresh spinach or kale
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large skillet over medium heat. Sauté onions until softened.
- Add chicken pieces; cook until slightly browned on all sides.
- Stir in garlic, ginger, and coriander; mix well.
- Pour in coconut milk and red curry paste; add shredded carrots and season with salt and pepper.
- Allow the mixture to simmer for about 4–5 minutes while stirring occasionally.
- Incorporate fresh spinach or kale along with brown sugar; cook until greens are wilted.
- Serve over cooked basmati rice and garnish with cilantro and lime wedges.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg