Thai Chicken Curry

A macro-friendly Thai chicken curry with tender chicken, creamy coconut milk, Thai curry paste, and a balance of savory, spicy, and slightly sweet flavors.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Thai

Keyword: chicken, high protein, macro-friendly, thai chicken curry

Servings: 100 g

Calories: 175kcal

Author: MacroRx+

Ingredients

Curry Base

990 g coconut milk
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

Protein & Other Add-Ins

42 oz rotisserie chicken breast meat
350 g green peas frozen

Metric - US Customary

Instructions

Curry Base

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.

Protein & Other Add-Ins

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

Notes

Nutrition information is calculated per 100 g of the finished recipe for easy calorie and macro tracking. Weigh your portion after cooking for the most accurate tracking.

Nutrition