Nothing feels better than letting your tastebuds dive deep into the “bowlish” valley of Thai chicken curry when its cold outside.
This easy one-skillet curry takes only 20 to 30 minutes to get served.
The best thing about this delicious and delightful dish is that you will never feel full after having a whole bowl. This low-fat healthy curry is the best thing for starting a diet with, enjoying a brunch party, evening snack, or a dinner starter.
Imagine how versatile this curry is that you can feel the sweetness in a bite, salty in another, and then savory in the next one.
The general process doesn’t include the coconut, but I prefer adding it because it increases the smooth texture and consistency of the curry. Other than that, people also love yellow Thai curry and green Thai coconut curry. We are making Thai chicken curry with the addition of coconut today.
History of Tha Chicken Curry
In the western world, Thai curries are also known as “Kaeng” or “gaeng”. The history of this dish is very long since it was first described in the Thai dictionary in 1873 as a watery dish to be eaten with rice and that utilizes ingredients such as onion, garlic, and shrimp paste.
The noun ‘curry’ that is written as kari in Thailand, also refers to some of the Indian dishes in which the use curry powder that they call Phong Kari in Thailand. The dish is majorly served with rice in all the fancy restaurants in Thailand.
Key Health Benefits
Let me tell you one thing, this curry is filled with a lot of ingredients and every single item has its own benefits. Each ingredient is healthy and when combined, this dish is an energy-packed delight to have.
Turmeric assists in better digestion. Treats diarrhea, treat ulcers, eliminate abdominal pains. Reduces inflammation, and cure constant hiccups as well.
On the other hand, Thai cuisine is famous for using lemongrass as its signature ingredient in every sort of cuisine. This is a major source to get relief from cold and flu.
Other than that it treats, fever, pains, headaches, fungal infections, and reduces the chances of arthritis. Because we are using coconut in our recipe, it also acts as a beneficial ingredient. It improves metabolism, lowers the bad cholesterol levels, boosts immunity, and fights aging.
Now that you have complete information about the benefits of this mouthwatering curry, I am sure you are dying to try out this recipe. Let us move towards the recipe and everything you’ll need for it.
The Must Need Kitchen Items
You won’t need to hassle to find anything from the market. This dish is pretty simple and demands fewer accessories and mess. Just take out the following everyday kitchen tools and let the show begin.
Remember that you are going to need a lot of ingredients, some of which you have never heard of before. Well, that is the thrill to try our exciting recipes from other cultures. No doubt that you will easily find Thai chicken curry in any restaurant, but eating the real thing made with your skillful hands tastes like heaven.
- 2 to 3 tablespoons coconut oil or olive oil
- 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
- 1 to 1 1/2 cups shredded carrots
- 1 to 3 tablespoons Thai red curry paste, or to taste curry powder
- 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
- 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- Rice, quinoa, or naan, optional for serving
Directions – Step by Step
- Take a large skillet and sauté the onions in it for a complete 5 minutes on medium to high heat. Stir in between so that the onions become a bit softer.
- Now, add the chicken in it and cook for 5 more minutes or until the chicken is cooked. Flip and stir time and again to be sure that the chicken is cooked from all sides.
- Add garlic coriander and ginger and cook for about a minute until the aroma spreads. Now, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. And mix well to create a mixture. Make sure you mix it until you get the desired volume of smoothness.
- Add lime juice and spinach and cook until the spinach is tender. After one to two minutes, add a pinch of brown sugar, curry paste, and salt and pepper to taste.
- Sprinkle the curry with cilantro while it is still in the pot. It is best served hot, so just put it out in serving bowls. You can boil some rice along with it or serve it with plain naan. The curry can stay best with the same taste for a week if you store it in air air-tight jar in the fridge.
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