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Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This is … [LINK]
6 Servings - 25 min -
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Servings:6  | Calories:265 | Total Fat:15g  | Chol:48mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 12g
60 %
Total Carb 15g
5 %
Fiber 2g
8 %
Sugars 7g
Cholesterol 48mg
16 %
Sodium 527mg
22 %
Protein 19g
37 %
45% Coconut milk
32% Boneless skinless chicken breast
15% Others combined
6% Brown sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 medium / large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13 ounce can coconut milk (I used lite; full-fat will deliver a richer / thicker result)
1 to 1 1/2 cups shredded carrots
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
rice, quinoa, or naan, optional for serving

Directions : View recipe directions on
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