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Authentic Thai Coconut Chicken Curry over Jasmine rice

In a world where dietary trends come and go, there’s one culinary delight that stands the test of time: Thai Coconut Chicken Curry. Not only is this dish a feast for the senses, but it also happens to be a champion of clean eating. Let’s delve into why this iconic Thai dish is a perfect addition to your clean eating repertoire.

At the heart of Thai Coconut Chicken Curry lies a treasure trove of wholesome ingredients. Fresh vegetables like mushrooms, carrots and peas provide a rainbow of nutrients, while lean chicken breast serves as a high-quality source of protein. The star of the show, coconut milk, offers a creamy texture without the need for heavy creams or oils.

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Good Fats, No Guilt:

Coconut milk, a staple in Thai cuisine, is celebrated for its rich flavor and creamy consistency. While it does contain saturated fats, they’re predominantly in the form of medium-chain triglycerides (MCTs), which are known for their potential health benefits, including supporting heart health and aiding in weight management when consumed in moderation. Plus, the absence of heavy creams in this recipe keeps unnecessary saturated fats at bay.

One of the joys of Thai Coconut Chicken Curry is its versatility. Whether you prefer your curry mild or fiery hot, you can adjust the spice levels to suit your taste buds. Additionally, feel free to swap in your favorite vegetables or protein sources to make the recipe uniquely yours.

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Gluten-Free: For individuals following a gluten-free diet, this recipe fits the mark (*Omitting Naan side*)Thai jasmine rice is a safe and delicious option. It contains no gluten, making it suitable for those with celiac disease or gluten sensitivity. Clean eating involves choosing foods that are as close to their natural state as possible, and jasmine rice fits the bill perfectly without any added gluten or processing.

Coconut Chicken Curry

Recipe by We Run the StatesCourse: MainCuisine: Thai
Servings

4

servings
Cooking time

40

minutes
Calories

332

kcal

During nurse practitioner school, I had a mentor who worked diligently. I swear the woman never stopped to eat. Late in the afternoon after working in the ER she noted, ‘Oh, you might be hungry!’ That was an understatement, I was starving. She took me to the hospital lounge and the only thing left was chicken curry. My bias told me that I hated curry, but I was I hungry, so I ate it. And I ate seconds and thirds! Since then I’ve recreated a recipe to match this hospital gourmet recipe that I fell in love with that day.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 tablespoon butter

  • 1 red onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons curry powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder (adjust to taste)

  • pinch of cinnamon

  • 2 Roma tomatoes, diced

  • 1 can (14 oz) coconut milk

  • 1 cups mixed vegetables (such as mushrooms & peas)

  • Salt and pepper, to taste

  • Fresh cilantro, for garnish

  • Thai jasmine rice and Naan bread, for serving

Directions

  • In a large skillet or Dutch oven, heat butter over medium heat.
    Add chopped onion and sauté until softened about 3-4 minutes.
  • Add minced garlic and grated ginger, and cook for another minute until fragrant.
  • Stir in curry powder, cumin, chili powder and a pinch of cinnamon. Cook for 1-2 minutes to toast the spices, stirring constantly.
  • Stir in diced Roma tomatoes and cook for another 4-5 minutes until they begin to soften. Use immersion blender or food processor to make a smooth curry paste and set to side.
  • Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
  • Pour in the coconut milk and curry paste, stirring to combine. Bring the mixture to a simmer.
  • Reduce heat to low and let the curry simmer gently for about 15-20 minutes, or until the chicken is cooked through and tender.
  • Add the mixed vegetables to the curry and continue to simmer for an additional 5-7 minutes, or until the vegetables are cooked to your liking.
  • Serve the chicken curry hot, garnished with fresh cilantro, over delicious Thai jasmine rice wrapped in warm Naan bread!

Notes

  • Thai coconut chicken curry is a harmonious blend of tender chicken, vibrant vegetables, aromatic herbs, and creamy coconut milk, creating a rich and flavorful dish with a perfect balance of sweetness and spice.
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