Easy Thai Chicken Coconut Curry

It only takes 30-minutes to make this scrumptious Thai chicken recipe that is so delicious with rich spices and coated with a creamy coconut sauce. It’s a straight-forward recipe you can make any day of the week! 

This easy dish has comfort written all over it! The chicken is so moist and tender when cooked in a Thai spiced coconut sauce, and the vegetables add a lovely flavour and texture. Once you make this dish, you will love the textures, flavours and that delicious cream sauce loaded with healthy vegetables and goodness!

I have to say I am so partial when it comes to any dish with a creamy spicy sauce. Maybe it comes from the Hungarian upbringing, enjoying spicy paprika dishes. This dish has rich delicious flavours, a variety of textures and a hint of spiciness.

WHAT YOU WILL NEED TO MAKE THIS RECIPE

Skinless and boneless chicken breasts: is recommended or boneless, skinless thighs would work as well

Shallot: a mild onion that it won’t overpower this dish, and it is a type of onion that most restaurants use in their dishes

Garlic: two cloves but three can be easily added

Ginger: recommend fresh for the pungent flavour; can substitute 1/4 tsp of ground ginger

Spices: yellow cumin, and turmeric are added to this recipe

Red curry paste: is a must in the recipe; it is flavourful base for Thai dishes

Vegetables: red pepper, carrots and spinach are vegetables I tend to have on hand most often; you can substitute with zucchini, other coloured pepper, asparagus, cauliflower, or broccoli

Unsweetened Coconut milk: to create a creamy coconut flavour sauce; if you’re not a coconut milk fan, then can substitute almond or soy milk, you may need to thicken the sauce with a teaspoon or two of  cornstarch/arrowroot at the final steps

Honey: for sweetness, and balance the flavours of the spices; can substitute 1 – 2 tablespoons of brown sugar

Lime juice: for a tangy flavour

Seasoning: salt and pepper

Garnishing:  I added parsley for freshness and cashews for additional crunchy texture

WHY MAKE THIS DISH….

• It’s an easy recipe that can be made in 30 minutes
• Only requires a few ingredients and they can be easily substituted with zucchini, asparagus, cauliflower or broccoli
• It’s a perfect dish to enjoy any day of the week
• Naturally sweetened with honey
• Dairy-free which means coconut milk is added
• Flavourful and healthy spices are added
• It’s a healthy dish, why? Because each ingredient added offers a nutritional benefit starting from chicken breast to the garnishes of parsley and cashews
• Low in calories and saturated fats

FAQ

Can I substitute pork or fish as the protein in this recipe? Yes, you can! Keep in mind, fish can fall apart easily, so I recommend cod, halibut or haddock.

What can I use if I don’t have curry paste? You can substitute it for curry powder. This recipe calls for 2 tablespoons of curry paste so you will need 2 teaspoons of curry powder.

I love rice noodles, what that work in this recipe? Absolutely, I love rice noodles too, and love how they absorb the sauce.

Easy Thai Chicken Coconut Curry

This 30-minute Thai chicken recipe is so scrumptious, with a creamy coconut sauce and loaded with flavourful textures.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thailand

Calories: 322

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 1/2 lb (2) boneless, skinless chicken breasts, cut into 1-1 ½ pieces
• 2 tbsp vegetable oil
• 1 shallot, chopped
• 2 cloves garlic, minced
• 2 tsp fresh ginger, chopped
• 1 tbsp yellow cumin
• 1/2 tsp turmeric
• 2 tbsp red curry paste
• 1 red pepper, sliced
• 1-14 oz can unsweetened coconut milk
• 1 medium carrot, grated
• 1 tsp red chili peppers flakes (optional)
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp Himalayan salt
• 1/2 tsp black pepper
• 1 cup spinach
• 2 tbsp parsley, chopped for garnishing
• 1/4 cup cashews, chopped for garnishing
• scallions, chopped for garnishing

Equipment

• large skillet

Method

 

1. Heat oil over medium heat in a large skillet, begin to sauté the shallots, then add garlic and ginger and sauté for about 3 minutes total time. Stir in cumin, turmeric and red curry paste.
2. Add chicken and sauté for about 5 minutes until chicken is cooked and no longer pink. Then add red pepper and sauté for about 1 minute.  
3. Add coconut milk, grated carrots, honey, lime juice, salt and pepper. Simmer for 20 minutes, then add spinach and simmer for another 5minutes until spinach has softened.    
4. Garnish with parsley, scallions and cashews. Serve with Naan bread, basmati rice or rice noodles.     

Nutrition

Calories: 322kcalCarbohydrates: 11gProtein: 37gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 109mgSodium: 799mgPotassium: 849mgFiber: 2gSugar: 8gVitamin A: 5418IUVitamin C: 46mgCalcium: 43mgIron: 2mg

Notes

Store in the refrigerator for 3 days. Place any leftover in the freezer in air-tight container for 2-3 months. 

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HOW TO MAKE THIS DELICIOUS RECIPE

Begin: by heating oil over medium heat in a large skillet, begin to sauté the shallots, then add garlic and ginger and sauté for about 3 minutes total time. Stir in cumin, turmeric and red curry paste.

Add chicken and sauté for about 5 minutes until chicken is cooked and no longer pink. Then add red pepper and sauté for about 1 minute.

Add coconut milk, grated carrots, honey, lime juice, salt and pepper. Simmer for 20 minutes, then add spinach and simmer for about 5 minutes until spinach has softened.

This lovely, flavourful dish with tender chicken pieces throughout and a creamy sauce that is light and loaded with Thai spices that makes this dish so scrumptious.  Serve it up with basmati rice. Garnish with chopped parsley, green onions and cashews. Happy Eating!