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–+ servings
Thai Coconut Curry

Thai Coconut Curry

Transport your taste buds to Thailand with this easy Thai Coconut Curry recipe. Packed with vibrant flavors and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 to 3 tablespoons coconut or olive oil
  • 1 yellow or sweet onion finely chopped
  • 450 g boneless chicken breast cut into chunks
  • 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
  • ½ teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar optional
  • ¼ cup chopped fresh cilantro or basil
  • as needed Rice, quinoa, or naan bread for serving (optional)

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Other utensils as needed

Method
 

  1. Heat oil in a large skillet over medium-high heat and sauté the onion until golden.
  2. Add chicken pieces and cook until golden brown, stirring occasionally.
  3. Stir in garlic, ginger, and coriander; let it bloom for about a minute.
  4. Pour in coconut milk, add carrots, curry paste, salt, and pepper; stir and simmer for 5 minutes.
  5. Add spinach and lime juice, and cook until the spinach has wilted, then taste and adjust seasoning.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 30gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 25mgCalcium: 70mgIron: 2.5mg

Notes

Use high-quality curry paste for the best results. Don’t skip the lime juice; it adds brightness to the dish. Serve with jasmine rice for an authentic touch. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for up to 2 months. For dietary variations, you can swap chicken for plant-based proteins like tofu, or use light coconut milk for a lower fat version.
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