30-Minute Thai Chicken Coconut Curry Recipe
Experience the vibrant flavors of Thailand with this 30-Minute Thai Chicken Coconut Curry Recipe. This quick and easy dish brings together tender chicken, creamy coconut milk, and aromatic spices for a meal that is not only delicious but also family-friendly. Perfect for busy weeknights or casual gatherings, this curry can be served over rice or enjoyed on its own for a satisfying low-carb option. With fresh vegetables like spinach and carrots, you’ll enjoy a wholesome dinner in just half an hour!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- 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
- Salt and black pepper to taste
- 4 cups fresh spinach or kale
- 1/8 cup brown sugar
- Chopped cilantro for garnish
- Lime wedges
Instructions
- Heat coconut oil in a large skillet over medium heat. Sauté the diced onion for about 2 minutes until tender.
- Add chicken pieces to the skillet; cook until browned on all sides (about 3 minutes).
- Mix in minced garlic, ground ginger, and ground coriander.
- Pour in coconut milk along with red curry paste, salt, and black pepper. Stir in shredded carrots.
- Simmer for about 4-5 minutes while stirring occasionally.
- Add brown sugar and fresh spinach or kale; cook until greens are wilted (about 3-4 minutes).
- Serve over cooked basmati rice and garnish with cilantro and lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 9g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg