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–+ servings
Thai Coconut Curry

Thai Coconut Curry

Discover the creamy richness of Thai Coconut Curry, a comforting dish with vibrant flavors. Perfect for weeknight dinners or entertaining guests. Easy to make and packed with aromatic spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
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 cloves garlic, minced or pressed
  • 2–3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely grated
  • 2 teaspoons ground coriander
  • 1 can (400ml) full-fat coconut milk (or light, if preferred)
  • 1 cup shredded carrots
  • 1–3 tablespoons Thai red curry paste (adjust to taste)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1–2 tablespoons brown sugar (optional, to taste)
  • ¼ cup chopped fresh cilantro or basil for garnish

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Sharp knife
  • Measuring spoons
  • Optional: Blender for smoothing the sauce

Method
 

  1. Heat your oil in a large skillet over medium-high heat and add the onions; sauté for about 5 minutes until translucent and slightly golden.
  2. Toss in the chicken pieces and cook for about 5 minutes until they develop a golden crust.
  3. Stir in the garlic, ginger, and coriander; cook for about 1 minute until fragrant.
  4. Pour in the coconut milk, followed by carrots, curry paste, salt, and pepper; mix and bring to a gentle simmer for 5 minutes.
  5. Add the spinach and lime juice, stirring until the spinach wilts; taste and adjust seasoning, then garnish with cilantro or basil.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 20gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 80mgIron: 2.5mg

Notes

This dish is versatile; substitute chicken with tofu or shrimp for different variations. If you're short on time, use ready-made curry paste for simplicity without sacrificing flavor. The curry freezes well for up to three months, so portion leftovers for quick meals later. For an extra creamy sauce, blend a portion of the curry and mix it back in before serving. Enjoy!
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