30-Minute Thai Chicken Coconut Curry – This 30-Minute Thai Chicken Coconut Curry Recipe is perfect for a quick, easy, and flavorful weeknight dinner. Made with simple ingredients and bursting with rich flavors, this dish is sure to be a crowd-pleaser. Whether you’re new to Thai cuisine or a seasoned pro, this recipe is a must-try. Plus, it can easily be made in an Instant Pot or slow cooker if you prefer!
This Thai Chicken Coconut Curry has become a staple in my household, and my husband absolutely loves it. We both love Thai food, and this dish is so flavorful and comforting. It’s the perfect balance of spicy, sweet, and savory, and it’s so easy to make. I love that it’s customizable – you can add more or less spice depending on your preference – and it’s perfect for meal prepping too. We’ve even made it for friends and family, and everyone has asked for the recipe!
Why This 30-Minute Thai Chicken Coconut Curry Recipe is a Must-Try?
- Made with simple and accessible ingredients, such as boneless chicken breasts, coconut milk, and red curry paste.
- Bursting with rich and flavorful ingredients like garlic, ginger, and coriander.
- Easily customizable to your preferred spice level and can be made in an Instant Pot or slow cooker.
- Packed with veggies like shredded carrots and fresh spinach or kale for added nutrition.
- The perfect weeknight meal that can be made in just 30 minutes.
Ingredients:
- 2 tablespoons of coconut oil (28 grams)
- 1 pound of boneless, skinless chicken breasts, cut into small pieces (454 grams)
- 1 onion, diced (150 grams)
- 4 cloves of garlic, minced
- 1 tablespoon of ground ginger (6 grams)
- 1 tablespoon of ground coriander (6 grams)
- 1 ½ cups of coconut milk (or 1 13oz can coconut milk) (360 ml)
- 2 cups of shredded carrots (200 grams)
- 2 tablespoons of red curry paste (30 grams)
- 1 teaspoon of salt (5 grams)
- ½ teaspoon of black pepper (2.5 grams)
- 4 cups of fresh spinach or kale (120 grams)
- ⅛ cup of brown sugar (15 grams)
- 1 bunch of cilantro, chopped
- Lime wedges
- 3 cups of cooked basmati rice (570 grams)
Directions:
In a large skillet, heat the coconut oil over medium heat and add onions to cook for 1-2 minutes or until just starting to get tender.
Add in the chicken pieces, stir well, and cook for an additional 2-3 minutes or until all sides are slightly browned.
Stir in the garlic, ginger, coriander, and stir to combine.
Pour in coconut milk, red curry paste, salt, and pepper and stir along with shredded carrots.
Let this mixture simmer over medium heat for an additional 4-5 minutes, stirring it occasionally.
Add in brown sugar and spinach or kale, and stir then cook for 3-4 additional minutes.
Serve over rice with chopped cilantro and lime wedges on the side.
Notes:
- If you prefer a spicier curry, increase the amount of red curry paste to your liking.
- For a vegetarian version, you can substitute the chicken with tofu or your favorite vegetables.
- This curry can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
This 30-Minute Thai Chicken Coconut Curry recipe is a flavorful and easy-to-make dish that will quickly become a favorite in your household. With its blend of spices, creamy coconut milk, and tender chicken, this curry is sure to satisfy your cravings for a delicious and healthy meal. The recipe is also versatile, as you can adjust the spice level to your liking or substitute the chicken with your favorite protein. Whether you choose to make it on the stovetop, in a slow cooker, or in an Instant Pot, this curry is a quick and easy way to bring a taste of Thailand to your dinner table. So, why not give it a try and see for yourself how delicious it can be?
FAQ
What is red curry paste?
Red curry paste is a blend of red chilies, garlic, ginger, lemongrass, and other spices. It adds a lot of flavor and spice to Thai dishes.
Can I use other types of meat?
Yes, you can use other types of meat such as shrimp, beef, or pork. Just adjust the cooking time accordingly.
Can I make this recipe ahead of time?
Yes, this recipe can be made ahead of time and stored in the refrigerator or freezer. Just reheat it in the microwave or on the stovetop when ready to serve.
Can I substitute the coconut milk with another type of milk?
You can try substituting with almond or soy milk, but it will alter the flavor of the curry.
30-Minute Thai Chicken Coconut Curry
Ingredients
- 2 tablespoons of coconut oil 28 grams
- 1 pound of boneless skinless chicken breasts, cut into small pieces (454 grams)
- 1 onion diced (150 grams)
- 4 cloves of garlic minced
- 1 tablespoon of ground ginger 6 grams
- 1 tablespoon of ground coriander 6 grams
- 1 ½ cups of coconut milk or 1 13oz can coconut milk (360 ml)
- 2 cups of shredded carrots 200 grams
- 2 tablespoons of red curry paste 30 grams
- 1 teaspoon of salt 5 grams
- ½ teaspoon of black pepper 2.5 grams
- 4 cups of fresh spinach or kale 120 grams
- ⅛ cup of brown sugar 15 grams
- 1 bunch of cilantro chopped
- Lime wedges
- 3 cups of cooked basmati rice 570 grams
Instructions
- In a large skillet, heat the coconut oil over medium heat and add onions to cook for 1-2 minutes or until just starting to get tender.
- Add in the chicken pieces, stir well, and cook for an additional 2-3 minutes or until all sides are slightly browned.
- Stir in the garlic, ginger, coriander, and stir to combine.
- Pour in coconut milk, red curry paste, salt, and pepper and stir along with shredded carrots.
- Let this mixture simmer over medium heat for an additional 4-5 minutes, stirring it occasionally.
- Add in brown sugar and spinach or kale, and stir then cook for 3-4 additional minutes.
- Serve over rice with chopped cilantro and lime wedges on the side.
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