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–+ servings
Thai Coconut Chicken

Thai Coconut Chicken

Discover the rich flavors of Thai Coconut Chicken Curry. A creamy, spicy dish ready in 30 minutes. Perfect for weeknights and special occasions. Try it today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-3 tablespoons coconut oil or olive oil
  • 1 medium/large yellow onion finely chopped
  • 450 g boneless, skinless chicken breast cut into bite-sized pieces
  • 3 garlic cloves minced or pressed
  • 2-3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • 1 can full-fat coconut milk or light, if preferred (400 ml)
  • 1 cup grated carrots
  • 1-3 tablespoons Thai red curry paste adjust to taste
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1-2 tablespoons brown sugar optional, to taste
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 serving Rice, quinoa, or naan bread optional, for serving

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Grater (for carrots)
  • Sharp knife for cutting chicken

Method
 

  1. Heat your oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally.
  2. Add the chicken pieces to the skillet and cook for another 5 minutes, flipping frequently.
  3. Stir in the garlic, ginger, and coriander. Cook for 1 minute.
  4. Pour in the coconut milk, add the grated carrots, curry paste, salt, and pepper. Stir and let it simmer for 5 minutes.
  5. Toss in the spinach and lime juice. Cook for 1–2 minutes until the spinach wilts. Garnish with fresh cilantro before serving.

Nutrition

Calories: 375kcalCarbohydrates: 25gProtein: 28gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Use full-fat coconut milk for a richer texture. Adjust the curry paste gradually to control the spice level. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Garnish with lime wedges and extra cilantro for freshness. For an extra layer of flavor, toast your curry paste in the skillet for 1 minute before adding the coconut milk.
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