This Easy Thai Chicken Curry is our new meal prep obsession: it’s just as easy, twice as healthy, and cheaper than takeout. What’s not to love?! This quick recipe comes together in 30 minutes and will make even a newbie cook feel like a seasoned pro.
Serving Size: about 1 cup (268g)
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 242 calories / 14g carbs / 27g protein / 8g fat
1 teaspoon olive oil
1 cup (240g) diced yellow onion
3 cups (405g) thinly sliced bell peppers (about 2 large)
1 tablespoon ground ginger
1 ½ lb (680g) raw chicken breast (diced into ½-inch cubes)
1 4-oz jar “Thai Kitchen” green curry paste
1 14-oz can (397g) light coconut milk
¼ teaspoon salt
2 cups (60g) baby spinach
Heat olive oil over medium heat. Add the onions, peppers, and ground ginger to the pan and saute until the onions are translucent, about 5-7 minutes.
Turn the heat up to medium-high and add the chicken to the pan. Cook, stirring often, for about 5 minutes or until the chicken is no longer pink.
Add the curry paste to the pan and stir well. Cook for 1-2 minutes.
Add the coconut milk and salt and stir well. Bring to a boil, turn down the heat to low, and cover the pot. Simmer for about 5 minutes or until the chicken is just cooked through.
Stir in the spinach and remove the pot from the heat. Cover for 2-3 minutes to allow the spinach to wilt.
Serve over brown rice, white rice, cauliflower rice, or quinoa. Garnish with chopped cilantro if desired!
To make this curry spicier use “Thai Kitchen” spicy red curry paste instead (starting with 2-3 tablespoons and increasing from there.) Or, add cayenne pepper to taste.