Thai Coconut Curry Chicken Thighs
This Thai Coconut Curry Chicken Thighs delivers 9g protein and 527 calories per serving, making it a calorie-dense option for weight gain phases. Quick-preps 5 servings on the stovetop, though you'll need to pair it with a protein side to reach daily targets. Works best as a flavor-forward dinner when your macro split allows for higher fat intake.
Ingredients
- •Vegetable oil(15g)
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Thai red curry paste(30g)
- •Garlic(120g)
- •Ginger, Fresh Root(15g)
- •Coconut Milk, Full-Fat, Canned(369g)
- •Low Sodium Chicken Broth(240g)
- •Fish sauce(1g)
- •Rice, White, Long-Grain(1200g)
- •Cilantro, Fresh
- •Green Onion (Scallion)
- •Lime
Instructions
- 1Cook the white rice according to package directions in a separate pot. Once cooked, set aside to keep warm.
- 2Pat the chicken thighs dry with paper towels. Heat the vegetable oil in a large deep skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed to avoid crowding, add the chicken thighs skin-side down and cook 4–5 minutes until the skin is golden brown and crispy. Flip and cook the other side 3–4 minutes until browned. Remove the chicken to a plate.
- 3Add the Thai red curry paste, minced garlic, and grated ginger to the same skillet over medium heat. Stir and sauté for 1–2 minutes until fragrant and the paste darkens slightly.
- 4Pour in the coconut milk and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the skillet. Add the fish sauce and stir. Return the chicken thighs to the skillet, skin-side up.
- 5Bring the curry to a simmer over medium heat, then reduce to medium-low. Cover with a lid and simmer for 15–18 minutes until the chicken is fork-tender and the internal temperature reaches 165°F.
- 6While the curry simmers, mince the fresh cilantro and slice the green onions. Cut the lime into wedges.
- 7Divide the cooked rice evenly into 5 bowls. Top each bowl with one chicken thigh, then ladle the coconut broth over the rice. Garnish each serving with cilantro, green onions, and a lime wedge.
- 8Divide any leftover curry into 5 airtight containers while still hot. Store in the refrigerator for up to 4 days and reheat gently on the stovetop or microwave before serving.
Nutrition — Per Serving
527
calories
9g
protein
19g
fat
- Carbohydrates
- 80g
- Saturated fat
- 14.6g
- Sodium
- 101 mg
- Dietary fiber
- 1.3g
5 servings per batch · ~398g each
Macro data sourced from USDA FoodData Central
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How much protein does Thai Coconut Curry Chicken Thighs have per serving?
Each serving contains only 9g of protein and 527 calories with 19g fat and 80g carbs. This is a carbohydrate-heavy recipe with minimal protein per serving, so it requires pairing with other high-protein foods to meet daily macro targets.
How long does Thai Coconut Curry Chicken Thighs take to prep?
This recipe is quick prep and makes 5 servings on the stovetop, allowing you to prepare multiple portions in minimal time during a meal prep session. All servings batch-cook efficiently on the stovetop.
Is Thai Coconut Curry Chicken Thighs good for muscle gain?
At only 9g protein per serving, this recipe does not support muscle gain phases where hitting 1.6-2.2g protein per kilogram of bodyweight is essential. The 80g carbs per serving makes this better suited as a carb-loading meal on high-volume training days, paired with separate protein sources.
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