High Protein Coconut Curry Chicken

Savor the bold flavors of this High Protein Coconut Curry Chicken, a wholesome and satisfying meal that's perfect for busy weeknights or meal prep. Tender, bite-sized chicken breasts are browned to perfection and simmered in a creamy, aromatic sauce infused with red curry paste, coconut milk, garlic, and ginger. A touch of soy sauce and brown sugar adds a beautifully balanced depth of flavor, while fresh baby spinach, cilantro, and a squeeze of lime provide a vibrant, fresh finish. Served over hearty quinoa or brown rice, this protein-packed dish is both nutritious and irresistibly delicious. Ready in just 45 minutes and brimming with Southeast Asian-inspired flavors, this recipe is a must-try for anyone looking for a healthy, flavorful twist on classic curry.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds skinless, boneless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons red curry paste
• 13.5 ounces coconut milk
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 4 cups cooked quinoa or brown rice

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.

Step 2

In a large skillet or wok, heat the olive oil over medium-high heat.

Step 3

Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until they are lightly browned and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 6

Add the red curry paste to the skillet, stirring constantly for about 1 minute to release its aroma.

Step 7

Pour in the coconut milk and chicken broth, and stir in the soy sauce and brown sugar.

Step 8

Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.

Step 9

Return the chicken to the skillet and add the baby spinach, stirring until the spinach wilts.

Step 10

Remove from heat and stir in the fresh cilantro and lime juice.

Step 11

Serve the curry over cooked quinoa or brown rice for a healthy, high-protein meal.

Nutrition Facts

Serving size	(2429.8g)

Amount per serving	% Daily Value*
Calories	2600.9

Total Fat 69.3g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 5077.0mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 27.9g	0%
Total Sugars 49.1g
Protein 254.0g	0%

Vitamin D 6.8IU	0%
Calcium 413.3mg	0%
Iron 23.4mg	0%
Potassium 4159.8mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 24.3%

Protein: 39.6%

Carbs: 36.1%