Thai Chicken Curry


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Serving Size: 1 cup chicken curry, 1/3 cup rice


  • 1 cup instant brown rice
  • 1 pound boneless, skinless chicken
  • 1 onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons Thai red curry paste
  • 1 cup light coconut milk (about 1/2 of 13.5 ounce can)
  • 1 cup chopped spinach


  1. Cook instant brown rice according to package directions. Set aside.
  2. Cut chicken into 1 inch pieces.
  3. Spray a large frying pan with nonstick cooking spray. Add chicken, onion, carrots, ground black pepper, and salt. Cook over medium high heat for 8 minutes.
  4. Reduce heat to medium low. Stir in curry paste and coconut milk. Simmer for 5–10 minutes until vegetables are tender, stirring frequently.
  5. Stir in spinach. Simmer for 3 minutes more, stirring frequently.
  6. Serve curry over brown rice.


Use any vegetables you have on hand, adding them with the onion and carrots.

Wash and dry all produce before preparation.

Extra coconut milk can be used in place of dairy milk in most recipes, including smoothies and soups.

Use a 14 ounce package of firm tofu that has been drained and cut into small cubes in place of chicken.

Nutrition Facts

4 servings per recipe
Serving Size: 1 cup chicken curry, 1/3 cup rice

Amount Per Serving

Calories 290

% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 85mg
Sodium 390mg
Total Carbohydrates 29g
Dietary Fiber 3g
Total Sugars 5g
Includes 0g Added Sugars
Protein 28g

Vitamin D 0mcg
Calcium 36mg
Iron 1mg
Potassium 615mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.