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–+ servings

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thailand
Calories: 322
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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