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Thai Chicken Coconut Curry

Savory Thai Chicken Coconut Curry Ready in 20 Minutes

This quick and delicious Thai Chicken Coconut Curry is a flavorful delight prepared in just 20 minutes, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Adds richness and depth; olive oil may be substituted if preferred.
  • 1 cup Sweet Vidalia or Yellow Onion Provides mild sweetness; dice small for even cooking.
  • 1 pound Boneless Skinless Chicken Breast Diced for quick cooking.
For Flavoring
  • 3 cloves Garlic Finely minced or pressed for even distribution.
  • 2 to 3 teaspoons Ground Ginger Fresh ginger can be used (1 tablespoon finely chopped).
  • 2 teaspoons Ground Coriander Contributes citrusy, nutty notes.
  • 1 to 3 tablespoons Thai Red Curry Paste Adjust based on spice preference.
  • 1 teaspoon Kosher Salt Balances flavors; adjust to taste.
  • ½ teaspoon Freshly Ground Black Pepper Adds subtle heat.
For the Sauce
  • 1 can Coconut Milk Forms the sauce base; lite coconut milk for lower calories or full-fat for a creamier texture.
  • 1 to 1½ cups Shredded Carrots Adds sweetness and color.
  • 3 cups Fresh Spinach Leaves For added nutrition and color.
  • 1 tablespoon Lime Juice Brightens the dish with acidity.
  • 1 to 2 tablespoons Brown Sugar Optional; adjusts acidity from lime.
  • ¼ cup Fresh Cilantro For garnishing and fresh flavor.
For Serving
  • Rice, Quinoa, or Naan Optional, complements the curry.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat until shimmering, about 1–2 minutes. Add the finely diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
  2. Add the diced boneless skinless chicken breast to the skillet, cooking for approximately 5 minutes. Stir frequently until the chicken is no longer pink.
  3. Incorporate 3 cloves of minced garlic, 2 to 3 teaspoons of ground ginger, and 2 teaspoons of ground coriander into the skillet and cook for an additional minute until fragrant.
  4. Pour in one can of coconut milk, followed by shredded carrots and Thai red curry paste. Sprinkle in kosher salt and freshly ground black pepper. Lower the heat and allow the mixture to gently boil for about 5 minutes.
  5. Add fresh spinach leaves and lime juice into the curry. Stir and cook for about 1–2 minutes until the spinach wilts.
  6. Remove from heat and sprinkle chopped fresh cilantro on top. Serve warm alongside rice, quinoa, or naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to a week in the fridge. The flavors will deepen, making it even better the next day.

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