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30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE

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30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE
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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 Servings

If you are looking for a new and quick recipe to cook for lunch or dinner, then you have got to give this one a try! Oh, man, you are so in for a treat! In just about 30 minutes, you will surely have the best meal ever! Have a great day, friends. Enjoy!

Ingredients:

2 tbsp coconut oil

1-lb boneless skinless chicken breasts, cut into small pieces

1 onion, diced

4 cloves garlic, minced

1 tablespoon ground ginger

1 tablespoon ground coriander

1 1/2 c coconut milk (or 1 13oz can coconut milk)

2 c shredded carrots

2 tablespoons red curry paste

1 teaspoon salt

1/2 teaspoon black pepper

4 c fresh spinach or kale

1/8 c brown sugar

1 bunch cilantro, chopped

Lime wedges

3 c cooked basmati rice

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium.

Step 2: Add the coconut oil and allow it to become hot.

Step 3: Add the onions and sauté for about a minute or until translucent.

Step 4: Add the chicken slices and cook until brown.

Step 5: Add the garlic, coriander, and ginger. Stir and cook until aromatic.

Step 6: Add the coconut milk, shredded carrots, red curry paste, salt, and pepper. Stir until well mixed.

Step 7: Simmer the mixture for about 5 minutes. Make sure to stir from time to time.

Step 8: Add the spinach and brown sugar. Stir and cook for about 3 more minutes or until done.

Step 9: Serve hot over rice and enjoy!

Note:

Serve with lime wedges and chopped cilantro.

Nutrition Facts:

Amount Per Serving: CALORIES: 445 | TOTAL FAT: 20g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 64mg | SODIUM: 620mg | CARBOHYDRATES: 39g | FIBER: 4g | SUGAR: 7g | PROTEIN: 29g

30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbsp coconut oil
  • 1-lb boneless skinless chicken breasts, cut into small pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 1 1/2 c coconut milk (or 1 13oz can coconut milk)
  • 2 c shredded carrots
  • 2 tablespoons red curry paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 c fresh spinach or kale
  • 1/8 c brown sugar
  • 1 bunch cilantro, chopped
  • Lime wedges
  • 3 c cooked basmati rice
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Instructions

Step 1: Place a large skillet on the stove and turn the heat to medium.

Step 2: Add the coconut oil and allow it to become hot.

Step 3: Add the onions and sauté for about a minute or until translucent.

Step 4: Add the chicken slices and cook until brown.

Step 5: Add the garlic, coriander, and ginger. Stir and cook until aromatic.

Step 6: Add the coconut milk, shredded carrots, red curry paste, salt, and pepper. Stir until well mixed.

Step 7: Simmer the mixture for about 5 minutes. Make sure to stir from time to time.

Step 8: Add the spinach and brown sugar. Stir and cook for about 3 more minutes or until done.

Step 9: Serve hot over rice and enjoy!

Notes

Serve with lime wedges and chopped cilantro. Nutrition Facts: Amount Per Serving: CALORIES: 445 | TOTAL FAT: 20g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 64mg | SODIUM: 620mg | CARBOHYDRATES: 39g | FIBER: 4g | SUGAR: 7g | PROTEIN: 29g