(Easy) Thai Chicken Coconut Curry

Thai red curry paste is something I always buy and recommend you do too.
It’s a staple in Thai cuisine and is used in a wide range of dishes, from curries to soups and stews. It’s made by grinding together a variety of fresh herbs and spices, such as lemongrass, galangal, garlic, shallots, and chili peppers. The ingredients are blended together to create a smooth and fragrant paste that is spicy but more importantly full of flavor.
I generally use it in these Crock-pot Thai Red Curry Lentils, which are cous Steph’s favorite dish ever.

Thai red curry paste is also one of the key ingredients in this uh-mazing Thai Chicken Coconut Curry: a delicious and flavorful dish that is perfect for anyone looking for a satisfying and easy-to-prepare meal.
A rich and creamy dish, layered with so many awesome flavors and perfect for serving over a bed of steaming rice. This (Easy) Thai Chicken Coconut Curry is also healthy, gluten-free, low-carb, and low-calorie; yet it tastes like comfort food.
The curry paste gives the dish a spicy kick, while the coconut milk adds a rich and velvety texture that balances out the heat.
This recipe can be customized to suit individual preferences. If you prefer a milder curry, use less curry paste or opt for a mild curry paste. On the other hand, if you want to increase the heat, add more curry paste.
I like to use carrots and fresh spinach but some other vegetables that go well with this curry include bell peppers, broccoli, and snap peas. Just make sure to adjust cooking time.


Whether you are a fan of spicy food or just looking for a quick and easy meal that is packed with flavor, this dish is sure to become a favorite in your household.

(Easy) Thai Chicken Coconut Curry                                                                                             Print this recipe!

A couple of notes: The spiciness of this dish depends on the kind of the Red Thai Curry paste you’re using and on how much of it you’re using.

Ingredients
Serves 4

2 tablespoons coconut oil (or any other vegetable oil)
1 medium onion, finely chopped
1 lb (453 gr) boneless skinless chicken breast, diced into bite-sized pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger (or 2 teaspoons ground ginger)
2 teaspoons ground coriander
2 large carrots, peeled and shredded (should yield about 1 cup of shredded carrots)
1 (13 oz) can coconut milk
1 to 2 tablespoons Thai red curry paste, adjust to taste
1 teaspoon salt
Ground black pepper to taste
3 cups fresh spinach
1 tablespoon lime juice (or lemon juice)
1 tablespoon brown sugar (I used coconut sugar)
Finely chopped fresh cilantro for garnish (if you don’t like cilantro, use parsley or basil)

Directions

Heat oil in a large skillet over medium-high heat, add onions and sauté until translucent, about 5 to 6 minutes.
Add chicken and sauté, stirring constantly for further 5 minutes or until it begins to brown on all sides.
Add garlic, ginger, and coriander and sauté for 1 further minute, until fragrant.
Add shredded carrots, coconut milk, Thai red curry paste, salt, and pepper and stir to combine.
Reduce heat to a gentle simmer and cook for 10 minutes, or until the liquid has reduced and the sauce begins to thicken.
Add spinach, lime (or lemon) juice, and brown sugar and give a good stir. Cook for further 2 minutes or until the spinach has wilted.
Take a taste and adjust the seasoning as needed (if it’s not spicy enough add more Thai red curry paste).
Sprinkle with chopped fresh cilantro and serve immediately!

Nutrition facts

One serving yields 412 calories, 20 grams of fat, 13.5 grams of carbs, and 42 grams of protein.