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Thai-Australian - Lunch, Dinner

Chicken Coconut Curry

A straightforward chicken coconut curry with capsicum, spinach, curry paste, and rice.

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Chicken Coconut Curry

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Some of these prices have no check date and may be out of date. Always check live retailer prices before purchase.

A$3.81per serve, makes 4 serves as written
A$15.22cost to make the full recipe
A$3.81Coles per serve
A$4.33Woolworths per serve
34 mintotal time
54g protein744 kcal per serve

Make it

Ingredients and method

Ingredients

  • 580g Chicken breast
  • 320g Rice
  • 300ml Coconut milk
  • 70g Thai green curry paste
  • 1 capsicum Capsicum
  • 110g Baby spinach

Method

  1. Prep the ingredients Set out chicken breast, rice, coconut milk, Thai green curry paste, capsicum and spinach. Wash, trim, and chop capsicum before heating the pan. Rinse spinach and pat the leaves dry. Measure coconut milk and Thai green curry paste. Cut the chicken breast into 2-3 cm pieces.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water, then stir in the Thai green curry paste for 30 seconds until fragrant, keeping it moving so it does not catch.
  4. Cook the main ingredient Add the chicken breast and cook for 5-6 minutes, then it finishes in the sauce until cooked through with no pink in the centre (75C on a food thermometer).
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  6. Finish with vegetables Add capsicum and spinach to the sauce and simmer for 3-5 minutes until the vegetables soften but still hold their colour.
  7. Serve Spoon the curry over the rice and divide into serves.
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