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–+ servings
Thai Coconut Chicken

Thai Coconut Chicken

Savor the rich flavors of Thai Coconut Chicken, a creamy and spicy dish ready in 30 minutes. Perfect for weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 to 3 tablespoons coconut oil or olive oil
  • 1 yellow or sweet onion, finely chopped
  • 450 g boneless chicken breast, cut into bite-sized pieces
  • 3 cloves garlic, minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger
  • 2 teaspoons ground coriander
  • 1 can (400 ml) coconut milk
  • 1 to 1.5 cups grated carrots
  • 1 to 3 tablespoons Thai red curry paste adjust to taste
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar optional
  • 0.25 cup chopped fresh cilantro or basil

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Sharp knife and cutting board

Method
 

  1. Heat your oil in a large skillet over medium-high heat. Add the chopped onions and let them cook for about 5 minutes until soft and translucent.
  2. Toss in the chicken pieces and cook for about 5 minutes, stirring occasionally, until golden brown on all sides.
  3. Stir in the garlic, ginger, and coriander. Cook for 1 minute, allowing fragrant oils to release.
  4. Pour in the coconut milk, grated carrots, curry paste, salt, and pepper. Stir and let it simmer for 5 minutes.
  5. Add the spinach and lime juice, cooking for another 1 to 2 minutes until the greens wilt. Garnish with fresh cilantro or basil before serving.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 3000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For the creamiest texture, always use full-fat coconut milk. Light versions won't yield the same richness.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently and avoid freezing fresh herbs as they can lose their vibrancy.
Customize the spice level by adjusting the amount of curry paste used. Adding brown sugar can balance the flavors if desired.
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