Quick, easy, healthy 30-Minute Thai Chicken Curry. Tender chicken cooked in aromatic perfectly-spiced coconut milk served with rice for a healthful, satisfying meal.
Anyone in the mood for a quickie?
Boom!
You’re welcome.
You know how it is when you like to fiddle in the kitchen. Sometimes you enjoy taking your time…sip on some vino…get some tunes going on Spotify…really get into your groove thang.
And then sometimes you’re like GIVE IT TO ME NOW SO HELP ME GAWWW AND MAKE IT SNAPPY!
Of course, we’re talking about food.
…specifically, of the curry varietal.
Curry in a hurry, you dig?
I know, I know…nothing can compare to authentic Thai food that has been slow simmered for hours on end to really allow the spices and flavors to open up…but sometimes we want to stay in and make it ourselves…and even better if we can save some time and whip it out in the flashiest of flashes.
For times like these when you want a home-cooked meal that comes together speedy quick, curry in a hurry’s your jam. If you’re like me and prepare recipes in parts, here are some options for preparing parts of this recipe ahead of time –
What can be prepared ahead of time:
- Prepare the rice ahead of time.
- Chop the onion and grate the ginger and place it in a seal-able container. Refrigerate until ready to use.
- Measure out all the spices and put them in a small container, bowl, or seal-able bag. As an alternative, replace all spices listed in recipe with 2.5 to 3 tablespoons curry powder.
- If you want to get fancy, combine the spices and coconut milk in a blender to make a curry sauce and use it to marinate the chicken. This will result in super tender and flavorful meat.
Additional Notes and Substitutions:
- Add vegetables! I like adding zucchini, broccoli and carrot. While this will require a bit more prep time and cook time, I think it’s well worth the effort!
- To make this recipe vegan, replace the chicken with 1 large yukon potato, and one 14-ounce can of chickpeas (drained) (or 2 potatoes or 2 cans of chickpeas).
- You can serve over quinoa, rice noodles, or white rice instead of brown rice. Using white rice is the quickest option.
- If you don’t have some of the spices this recipe calls for on hand, and/or to make the prep time quicker, you can replace all of the spices listed in the recipe with 2-½ to 3 tablespoons yellow curry powder.
- Serve with a dollop of plain yogurt to really seal the deal.
And that’ll do ya! Quick, efficient, yielding of leftovers, healthful, you got this!
Get that quickie!
30-Minute Thai Chicken Curry
Ingredients
- 1 14-ounce can full-fat coconut milk
- ½ yellow onion finely chopped
- 1 tablespoon fresh ginger peeled and grated
- 2 teaspoons ground cumin
- 1-1/2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 pound boneless skinless chicken breasts
For Serving:
- 3 cups Cooked Rice
- Fresh cilantro chopped
- Plain or Greek yogurt
- Lime wedges
Instructions
- Start by preparing the rice, following package instructions, so that it can cook while you’re preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.
- Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.
- Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.
- Add the rest of the coconut milk and bring to a full boil.
- Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.
Notes
Nutrition
YUM, thank you for this amazingly easy and delicious Thai curry recipe!! I just made it with ground turkey and added chopped zucchini, carrots, and spinach as well. Then I served it over cauliflower rice! Just one question….how many people is this supposed to serve, because I ate nearly the entire thing in one go…..hahaha
I’m so happy you love it, Shannon! Thank you for the sweet note!! xoxo
Ok, I don’t mean to leave a ‘downer’ comment, but I am new to the whole Paleo and Whole30 program…
My hubby and I have been on it for 3 full weeks now and have both dropped an amazing 12 pounds!
When looking for Paleo recipes, your site looked so well put together and your recipes are right up my alley for my love of cooking 🙂 BUT, my understanding of Paleo (and yes, it may lend itself to the stricker side of Paleo…) is that RICE is NOT allowed????? Please refer to the following article that I copied/pasted below:
Is rice paleo friendly? Can you eat rice on a strict paleo diet? Rice, like other grains has been a staple food for many generations and is not the easiest of foods to give up. On a paleo diet, however, rice receives pretty much the same consideration as other grains and needs to be shunned permanently. In strict paleo circles, there is no room for rice on the menu but other far less stringent versions do allow occasional consumption of rice.
Although rice is a gluten free grain, it still contains phytic acid, one of the components that give grains and legumes a bad name. Moreover, rice is generally accepted as a post hunter gatherer food so does not receive the nod from a rigid paleo perspective. From the point of view of those who indulge in sporadic rice consumption, the argument could be presented based on their total life style.
If an individual is relatively active, that is, efficiently mimics the activity levels of our ancestors then a little rice can be tolerated. Since being “active” in the true sense means that there is intensity, flexibility, endurance and agility involved, the individual is likely to be lean and strong. Put together, these factors can increase the ability to handle a little rice now and then. And if rice is the only outside intervention in the paleo plan, then an infrequent rich dish may do no harm.
However if the individual following a paleo plan is not active enough and wishes to include rice as part of regular meals, then he may as well be off the paleo track completely. Rice will provide additional carbs which will not be utilized for burning fuel but stored as fat instead. In instances where carb stores continue to grow without being used up, the result is slower metabolism and many health issues.
Better to stray from white rice if being sedentary is your lifestyle. White rice is not far from refined sugars in terms of nutritional content and contains fewer nutrients than many other foods. Instead, look for better paleo options like fried cauliflower rice which can be created into a hearty meal by adding other veggies and mushrooms to it.
NOW BACK TO ME 🙂 I LOVE your site, and I LOVE the combinations that you create here!!
So, all said and done…I will continue to use your site, knowing that I will have to pay closer attention to whether some of the ingredients listed are True paleo or not.
AND, I will make this MY issue, and NOT yours 🙂
Thank you for your time, dedication, and for sharing your art form…on this wonderful site of yours!!
I’m always in the mood for Thai curry, and a fast dinner is always a bonus!
Curry is so warming and i love how quickly the rich flavors develop here 🙂
You are the queen of curries! I’m all about the less than 30-minute meals right now too. Because as much as I love kickin’ back with wine and Pandora, I’m usually hangry and need something in my face immediately! Ima try dis with chickpeas…NOM.
I think curry is one of my favorite foods!! Delish!
LOVE this! We are always looking for more quick curry recipes! It’s the best!