Coconut chicken curry
A Thai dinner for the galley that copes with rough seas, can be made ahead and frozen, about 35 min hands-on.
- Dinner
- Thai
- ⏱ 35 min
- 🌊 Sea tolerance 4/5
- 🌶 Hot
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)560 g (140 g)
- Coconut milk (can)480 g (120 g)
- Green beans240 g (60 g)
- Fresh ginger20 g (5 g)
- Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
- Fresh chili12 g (3 g)
- Curry powder12 g (3 g)
- Basmati rice300 g (75 g)
Method
- Fry garlic, ginger, chilli and curry powder.
- Add diced chicken, then coconut milk; simmer 15 minutes.
- Add beans for 5 minutes; serve with rice.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Make ahead: cook in port and freeze in portions.
- Contains: Celery, Mustard — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 721
- protein
- 37 g
- fat
- 32 g
- carbs
- 72 g
- sugar
- 2 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes