Coconut Chicken Thai Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 tbsp coconut oil (you can use olive oil instead)
02 -
1 medium or large yellow or Vidalia onion, chopped into small pieces
03 -
1 lb chicken breast, boneless and skinless, cut into small chunks
04 -
3 garlic cloves, minced finely
→ Spices & Seasonings
05 -
1 tbsp fresh ginger, finely chopped (or 2-3 tsp ground ginger)
06 -
1-3 tbsp Thai red curry paste (adjust the heat to your liking)
07 -
2 tsp coriander powder
08 -
½ tsp black pepper, freshly ground
09 -
1 tsp kosher salt
→ Vegetables & Herbs
10 -
3 cups fresh spinach
11 -
¼ cup chopped fresh cilantro (or swap for basil)
12 -
1-1½ cups shredded carrots
→ Sauce & Aromatics
13 -
1 can (13 oz) coconut milk, regular or light
14 -
1-2 tbsp brown sugar (optional, for extra sweetness)
15 -
1 tbsp lime juice
# Instructions:
01 -
Set your skillet on medium-high heat. Toss in the oil and chopped onion. Stir occasionally for about 5 minutes until the onion turns soft and clear.
02 -
Add the chicken pieces to the softened onions. Stir them around every few minutes so they cook evenly. After about 5 minutes, the chicken should lose its pink color.
03 -
Stir in the coriander, ginger, and garlic. Let them cook for a minute, releasing an amazing aroma while they blend together.
04 -
Pour the coconut milk into the pan with the carrots and Thai curry paste. Mix everything well. Add the salt and pepper, then lower the heat to medium. Cook for about 5 minutes so the sauce can thicken.
05 -
Add the spinach leaves and lime juice. Stir and let the spinach soften into the curry. Taste and adjust with brown sugar if desired. Sprinkle with cilantro and enjoy it hot alongside rice, naan, or quinoa.
# Notes:
01 -
Store leftovers in a sealed container in the fridge for up to 7 days.
02 -
Choose full-fat coconut milk for a thicker, creamier consistency.