Thai Chicken Coconut Curry Skillet

This comes together really fast and best yet- all in one skillet.  No clean up or fuss, just really good food… the way we like it around here!  It is also Paleo and Whole30 friendly.  Serve over rice or cauliflower rice if desired. But..it’s delicious just on its own, too!

Thai Chicken Coconut Curry Skillet

This is sooo out of the norm for me to make. I rarely do international dishes and boy have I been missing out!  I must have 10 pins saved to my ‘recipes to make’ Pinerest board that include some form of coconut curry.  This dish has been calling to me for a long time.  “Hellllooooo…food rut girl.  Time to breakkk ouuutttt”…

So I took a little of one recipe and a pinch of another to come up with something that cooks up quickly and in one pan,  with the highest flavor profile possible…and of course, keeping it relatively healthy.

I used chicken thighs but chicken breasts would work great.  Just reduce the cooking time a bit so you don’t dry them out.  12-15 minutes should do it for breasts, 25-30 for thighs.

Thai Chicken Coconut Curry Skillet

I was not prepared for the heat of the Thai chili paste.  Just as a side note, do not dip your spoon in the jar and give it a quick taste unless you want to break your taste buds…not that I would do that or anything, just sayin’.     I used 2 tablespoons in my original recipe but cut it back to 1 for the published recipe.  You guys can add more if you like it.  Too spicy for this gal.

I used light coconut milk, because after reading the calorie difference on the back of the can, I just couldn’t help it…yikers!  Huge difference!  (secretly would love to try the high fat version though…someday when I’m all skinny and stuff).  If you have 10, 000 steps on your Fitbit today, I say go for the whole fat, otherwise, the light is darn tasty.

If you are not feeling very international today but in need of a yummy chicken dinner, try my Creamy Chicken and Mushroom Skillet!

Creamy Chicken Mushroom Skillet

Clink!

Kathi

Skillet Thai Chicken Coconut Curry

4.42 from 12 votes

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Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This comes together really fast and best yet- all in one skillet.  No clean up or fuss, just really good food... the way we like it around here! 

Course: Dinner

Cuisine: thai

Servings: 4

: 667 kcal

: Kathi & Rachel

Ingredients

• 6 Chicken thighs or breasts
• 2 tablespoons olive oil
• 1 16 oz light coconut milk
• 1 red pepper sliced
• 1/2 yellow onion halted and sliced
• 3 green onions chopped
• 1 tablespoon red thai curry paste adjust to your taste
• 1 teaspoon fresh grated ginger
• 3 cloves of garlic chopped
• 1 lime quartered
• Coconut flakes for garnish optional
• Serve over rice or cauliflower rice if desired.

Instructions

1. Wash and trim excess fat from chicken. Pat dry with paper towels. (this will help the chicken brown)
2. Heat large skillet on medium high heat.
3. Add one tablespoon of olive oil.
4. Brown chicken 2-3 minutes on each side. Remove to plate and keep warm.
5. Add additional tablespoon of olive oil.
6. Saute green peppers, yellow onion and half of chopped green onion. (saving additional green onion for garnish). Cook for about 2-3 minutes.
7. Add ginger and garlic. Cook an additional 2-3 minutes.
8. Add coconut milk and chili paste. Squeeze of half lime. Salt and pepper to taste.
9. Add chicken back to pan and continue to simmer until chicken is cooked through with an internal temp of 165 degrees. 25-30 minutes for bone in chicken thighs. 12-15 for chicken breasts
10. Top with remaining lime wedges and onion for garnish.
11. Serve over rice if desired.

Nutrition Facts

Skillet Thai Chicken Coconut Curry

Amount Per Serving

Calories 667 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 18g90%

Cholesterol 212mg71%

Sodium 271mg11%

Potassium 578mg17%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 2g2%

Protein 36g72%

Vitamin A 1780IU36%

Vitamin C 46.6mg56%

Calcium 42mg4%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.