Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.

This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving – no rice or naan included.

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.

The curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.

Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.

If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!


Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

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Ingredients:

  • 2 to 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 3 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 1 to 1 1/2 cups shredded carrots
  • 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar, optional and to taste
  • 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • rice, quinoa, or naan, optional for serving

Directions:

  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Adapted from Sweet Potato Chickpea Coconut Curry

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325 comments on “Thai Chicken Coconut Curry”

  1. Amazing recipe! I’ve made this multiple times. When I have a vegan friend over i simply substitute butternut squash instead of the chicken. It’s amazing either wAy! Thank you!

    Rating: 5
  2. It says 141 calories per serving but not what size the serving is. How big is a serving?

  3. This is an amazing recipe! I will definitely make this again!

    Rating: 5
  4. Great – I used Thai Kitchen red curry if you are looking for a brand. I like ginger so used lots. We enjoyed a lot!

    Rating: 5
  5. Chicken should have been seasoned first while cooking. I used green beans, broccoli, carrot chips and Bell peppers, also came out good

  6. I am not the greatest cook nor do I leave reviews, but this recipe was so good that I just had to come on here! It is such an easy and delicious meal!

    Rating: 5
    • Thank you!! For the 5 star review and for being honest about your cooking skills and that you don’t leave reviews, but that this was good enough to come back to leave one, love hearing that. Thank you :)

  7. Fabulous, easy recipe my family loved. I served it with glass noodles – highly recommend!!!! The brand is Miracle Noodle, Angel hair style, (made from Konjac flour). These noodles are non GMO, gluten-free, grain and soy free, keto, vegan AND zero calories. :-) I recommend one bag per person for very generous servings.YUM!!

    Rating: 5
  8. Instant favorite!! And so easy to make. Thank you!!

    Rating: 5
  9. Amazing! I thought it would be ok or not turn out how I wanted it to taste but it surpassed expectations and my parents loved it. Dad went back to the pot a couple times. Thank you!

    Rating: 5
  10. Made this recipe with the high end (~3 Tablespoons) measure of the Thai Red Chili Paste, and skipped the optional brown sugar. It had a perfect level of spiciness and was delicious. Served it with rice. If you’re a spinach fan like I am, you could add a little more spinach, but it wasn’t necessary. This recipe is definitely a keeper. I love that it is all in one pan, too. I grated the carrots the day before, which made prep and cleanup pretty quick.

    Rating: 5
  11. I’ve tried other thai curry recipes but this has definitely trumped them for me. It must be the the fact that there are fewer ingredients/spices and perhaps the lack of fish sauce? Next time I may use less red curry paste to reduce the heat. Anyhoo, the addition of carrot and spinach works well. Thanks Averie!

    Rating: 5
    • Thanks for the 5 star review and glad my recipes trumped the others you’ve tried! I know not many people keep fish sauce on hand so typically don’t call for it, or oyster sauce, etc. in my Asian/Thai-inspired recipes. Glad you preferred it without it as well as with fewer spices overall than in other recipes.

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