Coconut Curry Chicken Thighs With Chilli Spinach

Coconut curry chicken thighs

Gluten free, dairy free, low carb, low calorie.

This meal was so ridiculously simple and quick guys! I had to share it with you. It's meals like these that prove a low carb lifestyle to be enjoyable and simple. Being gluten and dairy free too, it suits those of you with bloating or other inflammatory issues like me.

Following a low carb, calorie controlled, anti-inflammatory diet doesn't need to be boring! I'm always here to show you that. 

All you need is the right ingredients in your fridge, freezer and pantry, the right recipes and the right plan for your body and life. This is what I help you with, please see my personlised meal plan services for more information. 

Now onto this delicious recipe...

Serves: 2
Prep time:
3 minutes
Cooking time: 10 minutes
Total time: 13 minutes


  • 2 free range chicken thighs

  • 2 tablespoons red curry paste (see this blog for how to choose the best curry paste)

  • 1/4 can organic light coconut cream

  • 1/2 tsp ginger

  • 1 clove crushed garlic

  • 1 teaspoon coconut oil

  • 2 boxes frozen spinach (250g each)

  • 1 pinch chilli flakes

  • 1 pinch sea salt

  • Extra red curry paste and coconut cream to dress if desired


  1. In a small bowl or mug, stir together the curry paste, coconut cream, garlic and ginger. 

  2. Baste it all over the chicken. If you have time, cover it and leave to marinate in the fridge for up to 6 hour. Otherwise, just go ahead and cook in straight away. 

  3. On a pan over medium heat, melt the coconut oil and add the chicken. Meanwhile, place the spinach in the microwave for 4 minutes. 

  4. Flip the chicken when it looks like it is half cooked through, usually about 4 minutes. Then, cook until it's no longer pink inside. 

  5. Remove from the pan and take the spinach out of the microwave. Add some salt and chilli to the spinach and range the chicken on top. In this picture, I served it for lunch and added some cherry tomatoes and some extra dressing that was simply made by stirring together approximately 1 tsp of curry paste and 2 tablespoons of light coconut cream. 


This chicken is perfect to marinate ahead of time to save yourself even more time. 

It is also great served with fresh salad or any other steamed greens. You could also add some brown rice or cook up some cauliflower rice in a little coconut oil.


Please let me know if you make it and how it goes.

Bec xx

PS - Want more quick, low calorie, gut loving meals sorted into a clear, set out meal plan for 3 weeks? Be sure to check out my latest slim down eBook if you haven’t already - My 3 Week Body Reset Plan .