This Thai Chicken Curry is one of our all-time favorite recipes for lunch or dinner. Tender chicken, coconut milk, Thai curry paste, peanut butter, lime, and fish sauce come together for a creamy, flavorful curry that’s easy to work into your calorie and macro goals.
Serve it over quinoa or rice, or add vegetables such as sweet potatoes, bell peppers, broccoli, or other favorites to make it your own.
You can also experiment with different varieties of Thai curry paste, including red, green, or Massaman. The flavor and heat level can vary considerably between brands, so adjust the amount to suit your preference.
For easy macro tracking, the nutrition information below is provided per 100 g of the finished recipe. Simply weigh your cooked portion and use the corresponding nutrition information for the amount you eat.
Want to customize it? You can substitute another nut butter, use light coconut milk to reduce the calories and fat, change the protein source, or add additional vegetables. Remember that substitutions will change the nutrition information, so recalculate the recipe if you make significant changes.
Thai Chicken Curry
Ingredients
Method
- Pour the coconut milk into a large stockpot and bring to a gentle simmer.990 g coconut milk
- In a small bowl, combine the Thai curry paste, peanut butter, fish sauce, lime juice, minced garlic, and liquid stevia. Stir until well combined.75 g Thai curry paste, 80 g peanut butter, 57 g fish sauce, 3 Tbsp lime juice, 12 g minced garlic, 30 drops liquid stevia
- Add the curry paste mixture to the simmering coconut milk. Stir well and simmer for 10 minutes to allow the flavors to combine.
- Chop the rotisserie chicken breast meat into bite-size pieces. Add the chicken to the curry and simmer for 5 minutes.42 oz rotisserie chicken breast meat
- Add the frozen green peas and continue cooking for another 5–10 minutes, until the peas are heated through. Serve over quinoa or rice as desired.350 g green peas