Thai Coconut Curry Chicken

With the end of the holiday season and the beginning of the New Year, comes the usual New Year’s resolutions. Honestly, I’m a bit happy to focus less on creating and posting holiday recipes; and getting back to adding a wider variety of recipes. This Thai Coconut Curry Chicken recipe starts the year off.

Since I found my dream job at the end of last year, my main focus this year will growing this blog and my personal relationships. I’ll throw in being healthier as well; all these desserts for the blog lately haven’t exactly been helping. Don’t worry though, I’ll keep the sweets coming.

This Thai Coconut Curry Chicken recipe is on the healthier side. I’m working on a 30 Minute Healthy Eating guide and recipe ebook. I plan to have that available and live on the site within the next couple months. More on this to come and I’ll keep you posted on all the updates. Why not sign up for my newsletter on the sidebar to get all our recipes and updates?

This is a quick, simple meal that provides a welcoming break from the usual weeknight meal, like my Honey Mustard Pork Chops. It consists mainly of common pantry ingredients (my next post will be a pantry essentials stocking guide). Curry powder and canned coconut milk add the bulk of the flavor. Agave syrup and green peas add a sweet compliment to the spices.

Did I mention this recipe is easy, takes less than 30 minutes, and it’s gluten-free? Cook the onions, garlic and chicken; then add the rest of the ingredients to make the coconut curry sauce. Serve over warm rice and enjoy your delicious, healthy weeknight meal.

Food Science and Cooking Tips:

• Dry spices and herbs are heat and oil soluble. Meaning that more flavor is released if you heat them in oil first.
• With this recipe, we add the curry powder with the chicken while it is cooking (instead of later with the coconut milk). The heated olive oil brings out the flavor to create a richer curry sauce.

For a plant-based twist, you can try my Vegan Coconut Curry Tofu Stir-Fry as a delicious alternative.

Food Photography Tips:

I shot this in natural light at 1/1600 sec, f/ 1.8, ISO 800. Delicate ingredients, like tomatoes and fresh herbs, tend to lose their structure and vibrant colors when cooked. A bright, crisp floret of broccoli turns into a mushy brownish piece when cooked in a sauce. This is normal, but not ideal for food photography.

To keep food looking fresh and appealing, save some stand-ins. You don’t even need to cook them; for this recipe photography, I added uncooked tomatoes while plating the final dish. This allowed for round, vibrant red tomatoes. While serving dishes to guest, extra herbs can be added after cooking for a better presentation.

Want more curry? Then try my one pot Thai Shrimp Curry.

More chicken recipes you might like:

• Chicken Alfredo
• Chicken Broccoli Casserole
• Chili Lime Grilled Chicken Bowls
• Chicken Chile Verde
• Chicken Alfredo Zucchini Lasagna
• Chicken Cauliflower Rice Bowls
• Chicken Parmesan

Thai Coconut Curry Chicken

Written by Matt | Plating Pixels

Thai Coconut Curry Chicken. Curry powder, coconut milk, agave syrup and green peas. Healthy gluten-free recipe less than 30 minutes. Perfect weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Stir-Fry

Cuisine Asian

Servings 4

Calories 482 kcal

Ingredients

  

1x2x3x

• 1 –2 cups Jasmin or brown rice
• 2 tablespoons olive oil
• 3 large cloves of garlic minced
• 1 yellow onion chopped
• 2 tablespoons curry powder
• 1 ½ pounds boneless skinless chicken breasts cut into ½-inch pieces
• 1 cup frozen peas
• 1 ½ cups cherry tomatoes halved
• 1 cup canned coconut milk
• 1 tablespoon agave syrup
• 2 tablespoons chopped green onions

Instructions

 

• Cook rice according to package directions.
• Meanwhile: Heat olive oil to medium-high heat in a large skillet or stir-fry pan. Add garlic and onion, saute for 2–3 minutes until fragrant.
• Add curry powder and chicken pieces, stir to evenly coat chicken (read optional cooking tips section above). Cook 5–7 minutes until chicken is opaque white and cooked through.
• Add frozen peas and cook 2 minutes to defrost. Reduce heat to medium and add tomatoes, agave syrup and coconut milk. Cook 5–7 minutes, stirring occasionally, until slightly thickened.
• Add green onions and stir. Serve (with sauce) over warm rice.

Nutrition Facts

Thai Coconut Curry Chicken

Amount per Serving

Calories

482

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

14

g

88

%

Cholesterol

 

108

mg

36

%

Sodium

 

331

mg

14

%

Potassium

 

1070

mg

31

%

Carbohydrates

 

21

g

7

%

Fiber

 

5

g

21

%

Sugar

 

10

g

11

%

Protein

 

40

g

80

%

Vitamin A

 

1330

IU

27

%

Vitamin C

 

24.9

mg

30

%

Calcium

 

61

mg

6

%

Iron

 

3.7

mg

21

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword easy chicken curry, easy thai chicken curry, easy thai curry

Tried this recipe?Let us know how it was!