This super cozy meal comes together in just 20 minutes. Protein, fat, and complex carbs all simmered together in rich coconut milk…yes please. This recipe could even be adapted for a Whole30 round. Maybe you’re not a leftover person, but I am. I’ll be honest, this Thai chicken curry skillet tastes just as good the next day around. Besides, look at all those beautiful colors! This is a go to meal when you’re hosting, or halfway through a busy work week and need something satisfying yet nutritious for perfectly balanced energy.
Meals like this Thai Chicken Curry Skillet are so simple to recommend. Minimal prep, lots of flavor with a perfectly balanced macro friendly meal.
To understand how to balance a meal for yourself, check out this post.
THAI CHICKEN CURRY
Equipment
- 1 skillet
Ingredients
- 2 T coconut oil
- 1 sweet onion diced small
- 1-2 pounds chicken breast cut into small pieces
- 3 cloves garlic finely minced
- 2 tsp ground ginger 1T fresh
- 2 tsp coriander
- 1- 13- ounce can coconut milk
- 1 1/2 cups matchstick carrots
- 2 tsp curry powder
- 1 tsp sea salt
- 1 T coconut sugar
- 1/2 tsp black pepper
- 3 handful baby spinach
- Juice from 1/2 lime
- 1/4 cup fresh cilantro or Thai basil
- Serve with rice optional
Instructions
- Start rice and cook separately if using
- Heat a large deep skillet on medium heat and melt coconut oil.
- Add onion + chicken and sauté until cooked through- about 5 minutes.
- Add the garlic, ginger, coriander, curry powder, and cook for about 1 minute, or until fragrant.
- Add the coconut milk, carrots, salt, pepper, and stir to combine. Allow to simmer for 5 minutes.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted.
- Sprinkle with fresh herbs and serve with optional rice.
*This post may contain affiliate links. This means I may receive a small commission at no extra cost to you. I do not recommend products I have not personally vetted.*
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