Thai Chicken Curry
This Thai Chicken Curry packs 42g protein and 517 calories per serving — a satiating dinner option that balances protein with vegetables and sauce. Quick-cooks 4 servings in one pot on the stovetop, eliminating the need for separate carb or protein components. Use this when you need to hit moderate protein targets while staying below 550 calories per meal.
Ingredients
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1/2 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •Coconut oil(30g)
- •Bell Pepper
- •Leek
- •Garlic(120g)
- •Ginger, Fresh Root(3g)
- •Thai red curry paste(30g)
- •Coconut Milk, Full-Fat, Canned(397g)
- •Cilantro, Fresh(45g)
- •Rice, Brown, Long-Grain
Instructions
- 1Place a rack in the center of your oven and preheat the oven to 375°F. Season the chicken with salt and black pepper.
- 2Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- 3Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
- 4Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- 5Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165°F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- 6Top with cilantro. Serve with rice, spooning lots of the yummy curry coconut milk sauce over the top.
Nutrition — Per Serving
517
calories
42g
protein
33g
fat
- Carbohydrates
- 14g
- Saturated fat
- 26.0g
- Sodium
- 110 mg
- Dietary fiber
- 1.0g
4 servings per batch · ~326g each
Macro data sourced from USDA FoodData Central
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How much protein does Thai Chicken Curry have per serving?
Each serving delivers 42g of protein and 517 calories with 33g fat and 14g carbs. This is a high-protein, low-carb option that makes hitting protein targets straightforward without excess carbohydrate volume.
How long does Thai Chicken Curry take to prep?
This recipe is quick prep and yields 4 servings from the stovetop, making it efficient for meal prep days. You can have all servings ready in minimal time while preparing multiple meals at once.
Is Thai Chicken Curry good for fat loss?
At 517 calories and 42g protein per serving with only 14g carbs, this curry supports a fat loss diet by delivering high protein content in a calorie-controlled package. The low carb count keeps total daily intake predictable while maintaining satiety.
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