Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

Add this Thai Coconut Chicken Curry to the dinner menu this week for a delicious, comforting and healthy family dinner.

Thai Coconut Chicken Curry


Tbsp coconut oil
1 small brown onion, finely diced
2 garlic cloves, crushed
1 heap tsp fresh ginger, grated
450g chicken breast, chopped into bite-sized pieces
1 tsp curry powder
3 Tbsp red curry paste
450ml coconut cream
1 broccoli, chopped into bite-sized pieces
3 cups fresh spinach
Juice of half a lime
½ - 1 Tbsp fish sauce – add to taste
Salt and pepper – to taste


  1. In a large pan, add the oil, onion, and sauté over medium-high heat until the onion begins to soften. Add the garlic and ginger and chicken and cook for an extra 5 minutes of until chicken is done.
  2. Add curry powder and curry paste, and cook for about 1 minute, or until fragrant.
  3. Add the coconut cream, broccoli, spinach, lime juice and fish sauce. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes.
  4. Add fish sauce and lime juice, taste and add salt, pepper as you need.
  5. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week
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