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30-Minute Thai Chicken Coconut Curry

30-Minute Thai Chicken Coconut Curry Recipe
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If you’re seeking a quick yet flavorful meal, this 30-Minute Thai Chicken Coconut Curry Recipe is perfect for busy weeknights or impromptu gatherings. The creamy coconut milk blends seamlessly with vibrant spices, creating a dish that’s comforting and impressive. This recipe is versatile; serve it over fluffy basmati rice or enjoy it on its own. Packed with wholesome vegetables and lean chicken, it’s not only delicious but also nutritious. In just half an hour, you can whip up a delightful curry that will please the whole family!

Ingredients

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  • 2 tablespoons coconut oil
  • 1 pound boneless skinless chicken breasts, cut into pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 1 1/2 cups coconut milk
  • 2 cups shredded carrots
  • 2 tablespoons red curry paste
  • Salt and black pepper to taste
  • 4 cups fresh spinach or kale
  • 1/8 cup brown sugar
  • Chopped cilantro for garnish
  • Lime wedges for serving
  • 3 cups cooked basmati rice

Instructions

  1. In a large skillet, heat coconut oil over medium heat. Add diced onions and sauté for 1-2 minutes until softened.
  2. Add chicken pieces and cook for another 2–3 minutes until browned.
  3. Stir in minced garlic, ground ginger, and ground coriander; cook for about a minute until fragrant.
  4. Pour in coconut milk, red curry paste, salt, pepper, and shredded carrots; stir well.
  5. Allow to simmer for 4–5 minutes while stirring occasionally.
  6. Add brown sugar and spinach or kale; cook for an additional 3–4 minutes until greens wilt down.
  7. Serve over cooked basmati rice and garnish with chopped cilantro and lime wedges.

Nutrition

Find it online: https://cookingwitheliana.com/30-minute-thai-chicken-coconut-curry-recipe/