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sauté pan with Thai coconut curry chicken.

Easy Thai Coconut Curry Chicken Recipe


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5 from 1 review

Description

If you're looking for a flavor packed dinner that's ready in less than 30 minutes, then this is the recipe for you. This one pan Thai chicken recipe combines tender chicken, carrots, red bell peppers and sweet green peas in a creamy coconut curry sauce. Serve this easy Thai dish over fluffy rice.


Ingredients

Units Scale

Thai curry chicken

  • 1 tablespoon all purpose flour
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/4 pounds chicken breasts (boneless and skinless, cut in 1/2 inch pieces)
  • 1 tablespoon olive oil
  • 1 cup chopped red pepper
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1 cup frozen green peas
  • 1 cup shredded carrots

For serving


Instructions

  1. Season the chicken: Combine salt, pepper, flour, and curry powder in a medium sized bowl. Add the chicken and toss to coat.
  2. Cook the chicken: In a large sauté pan over medium-high heat add the olive oil. When it just begins to shimmer, add the seasoned chicken. Sauté for 5 minutes or until it begins to brown.
  3. Prepare the sauce: Add the red pepper and toss to combine. Stir in the coconut milk and reduce heat to medium. Cook for 8-10 minutes or until the chicken is done and the sauce slightly thickens, stirring occasionally.
  4. Add the vegetables: Stir in the peas and carrots
  5. Serve: Ladle the Thai chicken over bowls of hot jasmine rice. Sprinkle with cilantro and cashews. Serve with lime wedges.

Notes

  • Make sure the contents of the can of coconut milk is well combined by giving it a good shake before adding it to the pan.
  • If you want to cut out the carbs, serve the Thai Curry Chicken over zucchini noodles or spaghetti squash.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: Thai

Nutrition

  • Serving Size: 1/4 of chicken recipe and 1 cup of rice
  • Calories: 650
  • Sugar: 8.7 g
  • Sodium: 760 mg
  • Fat: 36 g
  • Saturated Fat: 27.1 g
  • Unsaturated Fat: ~
  • Trans Fat: ~
  • Carbohydrates: 70.2 g
  • Fiber: 6.6 g
  • Protein: 15.5 g
  • Cholesterol: 13 mg