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–+ servings
Thai Coconut Chicken

Thai Coconut Chicken

Discover the creamy, spicy flavors of Thai Coconut Chicken. This easy 30-minute recipe is perfect for weeknight dinners or entertaining guests. Try it today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2–3 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
  • 2–3 teaspoons ground ginger (or 1 tablespoon fresh ginger)
  • 2 teaspoons ground coriander
  • 1 can coconut milk (400ml)
  • 1–1.5 cups grated carrots
  • 1–3 tablespoons Thai red curry paste (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1–2 tablespoons brown sugar (optional)
  • ¼ cup chopped fresh cilantro or basil

Equipment

  • Large Skillet
  • Wooden Spoon or Spatula
  • Sharp Knife and Cutting Board
  • Measuring Spoons and Cups

Method
 

  1. Heat your oil in a large skillet over medium-high heat.
  2. Add the chopped onion and cook for about 5 minutes until soft and translucent.
  3. Toss in the chicken pieces and cook for about 5 minutes, stirring occasionally, until golden brown.
  4. Stir in the garlic, ginger, and coriander; cook for another minute.
  5. Pour in the coconut milk, add the carrots, curry paste, salt, and pepper; stir and let it simmer for 5 minutes.
  6. Add the spinach and lime juice, cooking for another 1–2 minutes until the greens wilt.
  7. Adjust seasoning as needed and garnish with fresh cilantro or basil before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 12gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Don’t rush the sautéing of the onions; it enhances the dish's flavor. Feel free to substitute ingredients as needed (e.g., shrimp in place of chicken, or zucchini instead of carrots). Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding water or coconut milk to maintain the sauce's consistency. Adjust the spice level according to your preference when adding curry paste.
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