30-Minute Thai Chicken Curry

A quick, fragrant Thai-inspired chicken curry made with coconut milk and warm spices ready in about 30 minutes.

Prep Time 10

Cook Time 20

Total Time 30

Servings 3 servings

14 oz full-fat coconut milk 1 (14-oz) can, divided (reserve about 1/3 cup for sautéing)
1/2 yellow onion finely chopped
1 Tbsp fresh ginger peeled and grated
2 tsp ground cumin
1.5 tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
2 tsp garlic powder
1 tsp sea salt or to taste
1 lb boneless skinless chicken breasts cut into bite-size pieces
3 cups cooked rice
fresh cilantro chopped, for serving
plain or Greek yogurt for serving (optional)
lime wedges for serving

Prepare the rice according to package instructions so it cooks while you make the curry.
Shake the can of coconut milk and measure out about 1/3 cup; pour this into a non-stick skillet with the finely chopped onion and grated ginger.
Heat the skillet over medium-high and sauté, stirring occasionally, until the onion is translucent, about 6 to 8 minutes.
Reduce heat to medium and add the cumin, coriander, turmeric, paprika, garlic powder, and sea salt. Cook the spices with the onion-ginger mixture for about 3 minutes, stirring so they do not burn. If the pan dries out, add a bit more coconut milk.
Pour in the remaining coconut milk, bring the mixture to a full boil, then reduce to a simmer.
Add the bite-size chicken pieces to the sauce, stir to coat, and cook, stirring occasionally, until the chicken is cooked through, about 5 to 6 minutes.
Taste and adjust seasoning if needed. Serve the curry over cooked rice topped with chopped cilantro, a spoonful of yogurt if desired, and lime wedges.