PREP TIME: 5 mins | COOK TIME: 20 mins | TOTAL TIME: 25 mins | YIELD: 6
This delicious Thai Chicken Coconut curry is packed with incredible flavour that everyone will sure to enjoy. A thirty-minute all in one meal with tender bite-sized chunks of chicken, fragrant red curry sauce, and a bundle of healthy spinach.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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 13 ounces 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
HOW TO MAKE 30-MINUTE THAI CHICKEN COCONUT CURRY
Step 1: Heat coconut oil in a large skillet over medium heat.
Step 2: Saute the onions for about a minute or two or until the onions begin to get tender.
Step 3: Add the pieces of chicken to the skillet. Stir well and cook for 2 to 3 minutes more or until the sides are a bit browned.
Step 4: Add in the garlic, ginger, and coriander. Stir until incorporated.
Step 5: Pour the coconut milk into the skillet, add in the red curry paste, salt, and pepper. Mix well with shredded carrots.
Step 6: Simmer for 4 to 5 minutes over medium heat, stirring often.
Step 7: Stir in the brown sugar and spinach or kale and cook for 3 to 4 minutes more.
Step 8: When done, garnish with chopped cilantro and add some lime wedges on the side. Serve over rice. Enjoy!
SLOW COOKER INSTRUCTIONS:
Step 1: In a skillet, cook the chicken for about 2 to 3 minutes until brown.
Step 2: Transfer the cooked chicken to the slow cooker and add the other ingredients except for the spinach. Stir.
Step 3: Cook for about 4 hours on low heat.
Step 4: Add the spinach and sit for at least 15 minutes. Garnish with cilantro and lime and serve with rice.
INSTANT POT INSTRUCTIONS:
Step 1: Set the Instant Pot to “Saute” and add in the coconut oil, onion, and chicken. Stir and cook for about 3 to 4 minutes or until the chicken is brown.
Step 2: Add the rest of the ingredients into the pot except for the spinach. Stir well to break any bits apart.
Step 3: Seal and cook for another 4 minutes on manual high.
Step 4: Naturally release the pressure for 10 minutes before releasing the rest of the pressure.
Step 5: Add in the spinach or kale and stir.
Step 6: Allow this to sit for at least 5 minutes before serving with rice. Garnish with cilantro and some lime wedges.
NOTE:
To cut the chicken breasts easier and faster, use kitchen shears instead of a knife.
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
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 13 ounces 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
Instructions
Step 1: Heat coconut oil in a large skillet over medium heat.
Step 2: Saute the onions for about a minute or two or until the onions begin to get tender.
Step 3: Add the pieces of chicken to the skillet. Stir well and cook for 2 to 3 minutes more or until the sides are a bit browned.
Step 4: Add in the garlic, ginger, and coriander. Stir until incorporated.
Step 5: Pour the coconut milk into the skillet, add in the red curry paste, salt, and pepper. Mix well with shredded carrots.
Step 6: Simmer for 4 to 5 minutes over medium heat, stirring often.
Step 7: Stir in the brown sugar and spinach or kale and cook for 3 to 4 minutes more.
Step 8: When done, garnish with chopped cilantro and add some lime wedges on the side. Serve over rice. Enjoy!
SLOW COOKER INSTRUCTIONS:
Step 1: In a skillet, cook the chicken for about 2 to 3 minutes until brown.
Step 2: Transfer the cooked chicken to the slow cooker and add the other ingredients except for the spinach. Stir.
Step 3: Cook for about 4 hours on low heat.
Step 4: Add the spinach and sit for at least 15 minutes. Garnish with cilantro and lime and serve with rice.
INSTANT POT INSTRUCTIONS:
Step 1: Set the Instant Pot to "Saute" and add in the coconut oil, onion, and chicken. Stir and cook for about 3 to 4 minutes or until the chicken is brown.
Step 2: Add the rest of the ingredients into the pot except for the spinach. Stir well to break any bits apart.
Step 3: Seal and cook for another 4 minutes on manual high.
Step 4: Naturally release the pressure for 10 minutes before releasing the rest of the pressure.
Step 5: Add in the spinach or kale and stir.
Step 6: Allow this to sit for at least 5 minutes before serving with rice. Garnish with cilantro and some lime wedges.
Notes
To cut the chicken breasts easier and faster, use kitchen shears instead of a knife.
