PREP TIME: 5 mins | COOK TIME: 20 mins | TOTAL TIME: 25 mins | YIELD: 6
This Thai Chicken Coconut Curry is a flavor-packed meal that you can make in less than thirty minutes! An amazing dinner option with mouthwatering flavors that everyone will ask for over and over again!
4 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into small pieces
2 tbsp coconut oil
1 onion, diced
1 tbsp ground ginger
1 tbsp ground coriander
2 cups shredded carrots
2 tbsp red curry paste
1 ½ c. coconut milk (or 1 13-ounce can of coconut milk)
4 c. fresh spinach or kale
⅛ c. brown sugar
1 bunch of cilantro, chopped
3 c. cooked basmati rice
1 tsp salt
½ tsp black pepper
How to make 30-Minute Thai Chicken Coconut Curry
Step 1: Heat the coconut oil in a large skillet over medium heat. Once hot, add the onions and cook for about 1 to 2 minutes or until the onions are just beginning to get tender.
Step 2: Into the skillet, add the chicken pieces. Stir and continue to cook for another 2 to 3 minutes or until all sides of the chicken pieces turned a little browned.
Step 3: Next, add the garlic along with the ginger and coriander. Stir well. Add the coconut milk and red curry paste. Season with salt and pepper. Then, add the shredded carrots. Stir well until everything is combined.
Step 4: Allow the mixture to simmer for 4 to 5 minutes over medium heat, stirring often.
Step 5: Then, add the brown sugar along with the spinach or kale. Stir well and continue to cook for another 3 to 4 minutes.
Step 6: Serve the Thai Chicken Coconut Curry over rice garnished with some chopped cilantro and lime wedges on the side. Enjoy!
To make in a Slow Cooker:
In a skillet, brown the chicken for about 2 to 3 minutes. Transfer the chicken to the slow cooker and add the other ingredients except for the spinach. Stir well and set to cook for 4 hours on low heat. Then, stir in the spinach and allow the dish to sit for about 15 minutes. Serve the Thai Chicken Coconut Curry right away with rice and garnish with cilantro and lime.
To make in an Instant Pot:
Set the Instant Pot to saute. Add the coconut oil, onion, and chicken. Mix well and cook for about 3 to 4 minutes or until the chicken is browned. Then, add the rest of the ingredients except for the spinach. Stir well, breaking any bits up on the bottom of the pot. Seal the lid and set it to manual high heat for 4 minutes. When done, let the pressure release naturally for 10 minutes before releasing the remaining pressure. Next, add the spinach or kale. Stir well and allow the dish to sit for about 5 minutes. Serve the Thai Chicken Coconut Curry with rice garnished with cilantro and lime wedges.
YIELD: 6 SERVING SIZE: 1
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
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