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Thai yellow chicken curry in a bowl with rice and garnishes
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5 from 1 vote

Thai Coconut Ground Chicken Curry

Lean ground chicken in a thick and creamy coconut Thai yellow curry.
Prep Time5 minutes
Cook Time45 minutes
Total Time5 minutes
Course: Ground Chicken Recipes
Cuisine: Thai-American
Keyword: coconut curry with ground chicken, ground chicken coconut curry, ground chicken curry, healthy curry recipe, high protein curry, Thai coconut curry with chicken, Thai coconut ground chicken curry, Thai ground chicken recipe
Servings: 8 Servings
Calories: 245kcal
Author: Mason Woodruff

Ingredients

  • 1/2 Tablespoon Olive Oil
  • 2 pounds Ground Chicken
  • 1 large Onion diced
  • 2 teaspoons Kosher Salt
  • 3 Tablespoons 90g Thai Yellow Curry Paste
  • 1/2 cup 64g Powdered Peanut Butter
  • 2 cans Light Coconut Milk
  • 2 cups Chicken Bone Broth
  • 2 handfuls Chopped Cilantro
  • 1-2 teaspoons Fish Sauce
  • Juice of 1 Lime

Instructions

  • Heat the oil in a Dutch oven or large braising pan over medium-high heat. Once hot, add the ground chicken. Brown one side for 3-4 minutes until a golden brown crust forms before breaking the chicken apart and adding the onion and salt. Cook for another 5-6 minutes until the chicken is fully cooked. 
  • Once the chicken is cooked, stir in the curry paste and cook for 30-60 seconds until fragrant. 
  • Add the powdered peanut butter, coconut milk, chicken broth, and cilantro. Bring to a simmer before reducing the heat to low and covering. 
  • Simmer for 20-30 minutes before finishing with the fish sauce, lime juice, fresh cilantro, and salt to taste. 
  • Serve over rice or noodles and garnish with chili oil, lime wedges, and wonton strips, if desired. 

Notes

The nutrition facts provided are for the chicken curry only, no rice or garnishes.

Nutrition

Calories: 245kcal | Carbohydrates: 6g | Protein: 33g | Fat: 11g