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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, with prices last checked 25 September 2026. Always check live retailer prices before purchase.

A$3.56per serve, makes 4 serves as written
A$14.26cost to make the full recipe
A$3.56Coles per serve
A$4.11Woolworths 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 Curry paste
  • 1 capsicum Capsicum
  • 110g Baby spinach

Method

  1. Prep the ingredients Set out chicken breast, rice, coconut milk, curry paste, capsicum and spinach. Wash, trim, and chop capsicum and spinach before heating the pan. Measure coconut milk and curry paste.
  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 pan over medium heat. Stir in the curry paste for 30 seconds until fragrant, keeping it moving so it does not catch.
  4. Cook the main ingredient Add diced chicken breast and cook until browned and cooked through.
  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 for the last 3-5 minutes so the vegetables soften but still hold their colour.
  7. Serve Spoon the curry over rice, divide into serves, and season to taste.
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