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–+ servings
Thai Coconut Curry

Thai Coconut Curry

Discover the creamy, bold flavors of Thai Coconut Curry. Easy to make, versatile, and perfect for any occasion. Your new favorite dinner awaits!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g boneless, skinless chicken breast cut into bite-sized pieces
  • 2 to 3 tablespoons coconut oil or olive oil
  • 1 medium/large yellow or sweet onion finely chopped
  • 3 cloves garlic minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • 1 can (400 ml) full-fat coconut milk (or light, if preferred)
  • 1 to 1½ cups grated carrots
  • 1 to 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 to 2 tablespoons brown sugar optional, adjust to taste
  • ¼ cup fresh cilantro or basil chopped (for garnish)

Equipment

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

Method
 

  1. Heat your oil in a large skillet over medium-high heat and add the chopped onion; cook until translucent, about 5 minutes.
  2. Toss in the chicken pieces and cook for about 5 minutes until browned and cooked through.
  3. Add garlic, ginger, and coriander; stir and cook for 1 minute.
  4. Pour in the coconut milk, grated carrots, curry paste, salt, and pepper; stir to combine, lower heat to medium, and let simmer for 5 minutes.
  5. Add the spinach and lime juice; stir until spinach wilts, about 1-2 minutes. Taste and adjust seasoning as needed.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This dish is incredibly versatile; feel free to swap out chicken for tofu or shrimp and adjust the spice level to suit your preferences.
For a richer texture, use full-fat coconut milk, and don’t skip the lime juice for that bright finishing touch.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Just reheat gently and add a splash of water or coconut milk to loosen the sauce if needed!
Tried this recipe?Let us know how it was!