Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
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Thai Chicken Curry with Coconut Milk
A few months ago, I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.
This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving — no rice or naan included.
With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.
The Thai red curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.
What’s in the Thai Chicken Coconut Curry?
To make the red curry recipe, you’ll need:
- Coconut oil
- Sweet Vidalia onion
- Chicken breasts
- Garlic
- Ground or fresh ginger
- Ground coriander
- Canned coconut milk
- Shredded carrots
- Thai red curry paste
- Fresh spinach
- Lime juice
- Brown sugar
- Fresh cilantro
Can Curry Powder Be Used Instead of Curry Paste?
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Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.
How to Make the Thai Red Curry
This is a very easy curry recipe to make. Simply add the oil and chopped onion to a large skillet and sauté until softened.
Add the diced chicken and cook until done, then add the garlic, ginger, and coriander. Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.
Stir in the spinach, lime juice, and optional brown sugar last. I like to serve this coconut milk curry with a sprinkle of fresh cilantro to make the flavors pop.
Tips for Making This Recipe
As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.
If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.
Something I love about this Thai curry recipe is that the flavors deepen as the leftovers sit in the fridge. So feel free to make a big batch of curry before a busy work week to enjoy later on!
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More Asian-Inspired Dinner Recipes:
Favorite CHICKEN RECIPES HERE, CURRY RECIPES HERE, and RECIPES USING COCONUT MILK HERE.
Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing!
Crock-Pot® Pressure Cooker Chicken Tikka Masala — Make this Indian favorite at home in 30 minutes! Juicy chicken is coated with an ultra flavorful creamy sauce! You don’t need to go to a restaurant because this easy recipe tastes better!
Thai Coconut Chicken Stir Fry — Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that’s irresistible! Layers of flavor, easy, ready in 20 minutes, and healthy!
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