Servings: 3 Servings
30-Minute Thai Chicken Curry
30-Minute Thai Chicken Curry makes for a rich, satisfying, and flavorful Thai-inspired dinner.
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 Facts are calculated for the curry only, not including any rice.
Nutrition
Serving: 1Serving, Calories: 427kcal, Carbohydrates: 6g, Protein: 38g, Fat: 25g, Sugar: 4g