Thai Chicken Coconut Curry
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Averie Cooks · by Averie Sunshine★ 4.8 (1584)

Thai Chicken Coconut Curry

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 38%
CARBS 10G18% OF CAL
2G FIBER4G SUGAR4G OTHER
FAT 12G49% OF CAL
8G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai curry ready in 20 minutes, made with chicken, coconut milk, and aromatics like ginger and coriander. Creamy and layered with flavor, it's comfort food with an Asian accent.

mainthaicurrystir frychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 to 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion (diced small)
  • 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
  • 3 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)
  • 2 teaspoons ground coriander
  • one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 1 to 1 1/2 cups shredded carrots
  • 1 to 3 tablespoons Thai red curry paste (or to taste (curry powder may be substituted, to taste))
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • about 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar (optional and to taste)
  • 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted))
  • rice (quinoa, or naan, optional for serving)
PREP
10M
SODIUM
450MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.