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–+ servings
Thai Coconut Curry

Thai Coconut Curry

Discover the rich flavors of Thai Coconut Curry. Quick to make, packed with veggies, and perfect for any occasion. Your new favorite dinner awaits!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 to 3 tablespoons coconut oil or olive oil
  • 1 medium to large yellow onion, finely chopped
  • 450 g boneless, skinless chicken breast, cut into bite-sized pieces
  • 3 cloves garlic, minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon freshly grated ginger
  • 2 teaspoons ground coriander
  • 1 can (400ml) full-fat or light coconut milk
  • 1 to 1½ cups shredded carrots
  • 1 to 3 tablespoons Thai red curry paste adjust to taste
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar (optional) to taste
  • ¼ cup chopped fresh cilantro or basil for garnish
  • Rice, quinoa, or naan bread for serving (optional)

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Heat your oil in a large skillet over medium-high heat and add the chopped onion; cook for about 5 minutes until softened.
  2. Add the chicken pieces and cook for about 5 minutes, flipping to brown evenly until no longer pink in the center.
  3. Stir in the garlic, ginger, and coriander; let them sizzle for a minute.
  4. Pour in coconut milk, carrots, curry paste, salt, and pepper; stir and simmer for about 5 minutes.
  5. Add spinach and lime juice; cook for 2 minutes until the spinach wilts.
  6. Garnish with fresh cilantro or basil and serve hot with rice or naan.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 11gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Use full-fat coconut milk for a richer texture. For vegetarian options, substitute chicken with tofu, chickpeas, or veggies of your choice. If using frozen veggies, add them directly but extend cooking time slightly. Leftover curry can be stored in the fridge for up to a week, or frozen for up to three months; reheat gently. Experiment with different veggies like bell peppers or zucchini for added variety!
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