This Easy Thai Chicken Curry is our new meal prep obsession: it’s just as easy, twice as healthy, and cheaper than takeout. What’s not to love?! This quick recipe comes together in 30 minutes and will make even a newbie cook feel like a seasoned pro.

Servings: 6

Serving Size: about 1 cup (268g)

Prep Time: 10 minutes

Total Time: 30 minutes

Nutrition Facts:  242 calories / 14g carbs / 27g protein / 8g fat

Ingredients:

• 1 teaspoon olive oil
• 1 cup (240g) diced yellow onion
• 3 cups (405g) thinly sliced bell peppers (about 2 large)
• 1 tablespoon ground ginger
• 1 ½ lb (680g) raw chicken breast (diced into ½-inch cubes)
• 1 4-oz jar “Thai Kitchen” green curry paste
• 1 14-oz can (397g) light coconut milk
• ¼ teaspoon salt
• 2 cups (60g) baby spinach

Instructions:

1. Heat olive oil over medium heat. Add the onions, peppers, and ground ginger to the pan and saute until the onions are translucent, about 5-7 minutes.
2. Turn the heat up to medium-high and add the chicken to the pan. Cook, stirring often, for about 5 minutes or until the chicken is no longer pink.
3. Add the curry paste to the pan and stir well. Cook for 1-2 minutes.
4. Add the coconut milk and salt and stir well. Bring to a boil, turn down the heat to low, and cover the pot. Simmer for about 5 minutes or until the chicken is just cooked through.
5. Stir in the spinach and remove the pot from the heat. Cover for 2-3 minutes to allow the spinach to wilt.
6. Serve over brown rice, white rice, cauliflower rice, or quinoa. Garnish with chopped cilantro if desired!

Notes:

1. To make this curry spicier use “Thai Kitchen” spicy red curry paste instead (starting with 2-3 tablespoons and increasing from there.) Or, add cayenne pepper to taste.