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Thai chicken curry in a skillet surrounded by produce
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THAI CHICKEN CURRY

Super cozy meal that comes together in just 20 minutes. Protein, fat, and complex carbs all simmered together in rich coconut milk…yes please.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • 1 skillet

Ingredients

  • 2 T coconut oil
  • 1 sweet onion diced small
  • 1-2 pounds chicken breast cut into small pieces
  • 3 cloves garlic finely minced
  • 2 tsp ground ginger 1T fresh
  • 2 tsp coriander
  • 1- 13- ounce can coconut milk
  • 1 1/2 cups matchstick carrots
  • 2 tsp curry powder
  • 1 tsp sea salt
  • 1 T coconut sugar
  • 1/2 tsp black pepper
  • 3 handful baby spinach
  • Juice from 1/2 lime
  • 1/4 cup fresh cilantro or Thai basil
  • Serve with rice optional

Instructions

  • Start rice and cook separately if using
  • Heat a large deep skillet on medium heat and melt coconut oil.
  • Add onion + chicken and sauté until cooked through- about 5 minutes.
  • Add the garlic, ginger, coriander, curry powder, and cook for about 1 minute, or until fragrant.
  • Add the coconut milk, carrots, salt, pepper, and stir to combine. Allow to simmer for 5 minutes.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted.
  • Sprinkle with fresh herbs and serve with optional rice.