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Thai Curry Chicken

This Thai Curry Chicken is SO EASY! Tender chicken, vibrant veggies & creamy coconut curry come together in under 30 minutes for a flavorful, comforting meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comforting, Easy, Healthy, One-Pot, Quick
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breast sliced into 1/2-inch thick strips
  • 1/2 teaspoon salt
  • 2 tablespoons canola or vegetable oil divided
  • 1/2 cup shallots thinly sliced
  • 8 ounces green beans or haricot verts trimmed
  • 1 medium red bell pepper seeded and sliced into thin strips
  • 1 cup low-sodium chicken broth
  • 1 cup canned light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fish sauce use a certified fish sauce suitable for your diet
  • 3 cups cooked brown rice
  • 2 cups baby spinach leaves coarsely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 cup fresh cilantro leaves

Instructions

Prepare Your Ingredients

  • Slice the chicken breasts into 1/2-inch strips and sprinkle with 1/2 teaspoon salt. Thinly slice shallots, trim green beans, and slice red bell pepper into thin strips.

Cook the Chicken

  • Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 4-5 minutes. Remove and set aside.

Cook the Vegetables

  • In the same skillet, add remaining tablespoon of oil. Add shallots and sauté until fragrant and translucent, about 2 minutes. Add green beans and red bell pepper and cook 3-4 minutes until softened but crisp.

Make the Curry Sauce

  • Stir in Thai red curry paste to coat vegetables. Pour in chicken broth and coconut milk, stirring to combine. Simmer gently for 3-5 minutes until sauce thickens and flavors meld.

Add Chicken and Seasonings

  • Return cooked chicken to skillet. Stir in fish sauce and cook another 2 minutes to heat through and blend flavors.

Finish the Dish

  • Turn off heat. Fold in baby spinach leaves and lime juice; spinach will wilt gently. Top with fresh cilantro leaves.

Serve

  • Serve Thai Curry Chicken hot over fluffy brown rice for a balanced and delicious meal.

Equipment

  • Large Skillet or Wok
  • Sharp knife and cutting board
  • Measuring Spoons and Cups
  • Wooden spoon or spatula
  • Small Bowl

Notes

  • Prepare chicken and vegetables ahead and store separately from sauce for easy make-ahead meals.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze curry in portions for up to 2 months; thaw overnight before reheating gently.