Coconut chicken curry
Thai-style chicken curry with coconut milk, vegetables, and red curry paste. Restaurant flavor in 30 minutes; pairs with jasmine rice.
high-protein dinner one-pan
Per serving
580 kcal
Total time
30 min
Servings
4
Difficulty
medium
Protein
38g
Carbs
48g
Fat
24g
CalPilot
Log this recipe in 3 seconds
Save this recipe in CalPilot. Snap a photo of the finished dish or just speak its name — auto-logs with full macros next time.
Ingredients
- Chicken thighs (boneless) 1.5 lbs, cut into chunks
- Coconut milk (full-fat) 13.5 oz can
- Red curry paste 3 tbsp
- Bell pepper 1, sliced
- Onion 1 medium, sliced
- Carrots 2, sliced
- Garlic 3 cloves, minced
- Ginger 1 tbsp grated
- Fish sauce 1 tbsp
- Brown sugar 1 tbsp
- Lime juice 1 tbsp
- Vegetable oil 1 tbsp
- Cooked jasmine rice 3 cups (for serving)
- Cilantro for garnish
Steps
- 1 Heat oil in a large skillet over medium-high heat.
- 2 Add chicken. Brown 4-5 minutes per side. Remove.
- 3 Reduce heat to medium. Add onion, bell pepper, carrots. Cook 5 minutes.
- 4 Add garlic and ginger. Cook 30 seconds.
- 5 Stir in curry paste. Toast 1 minute.
- 6 Pour in coconut milk. Whisk to dissolve paste.
- 7 Add fish sauce and brown sugar. Return chicken to pan.
- 8 Simmer 10 minutes until chicken is cooked through and sauce thickens.
- 9 Stir in lime juice. Serve over rice with cilantro.
Use bone-in chicken thighs for more flavor — adjust cook time to 25 minutes. Light coconut milk drops 100 kcal/serving.