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
- 1Cook the brown rice according to package directions in a separate pot. Once cooked, divide evenly into 4 airtight containers.
- 2Pat the chicken dry and season with salt and black pepper on both sides.
- 3Melt the coconut oil over medium-high heat in a large skillet. Add the chicken and sear for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
- 4Reduce heat to medium-low. Add the diced bell pepper, sliced leek, minced garlic, and grated ginger. Cook for 2–3 minutes, stirring occasionally, until the vegetables are slightly softened.
- 5Stir in the Thai red curry paste and cook for 2–3 minutes over medium heat, stirring constantly, until fragrant and darkened slightly.
- 6Slowly pour in the coconut milk while stirring continuously to combine. Return the cooked chicken to the skillet and nestled it into the sauce. Simmer over medium heat for 10–12 minutes until the sauce thickens slightly and the chicken is heated through.
- 7Remove from heat and top with fresh cilantro. Divide the curry evenly into 4 airtight containers while hot, spooning plenty of sauce over each portion.
- 8Store in the refrigerator for up to 4 days. Serve with the cooked brown rice.
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
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set up your profile to unlockCommon questions
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.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
