Thai Chicken Coconut Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 tablespoons coconut oil (or substitute with olive oil)
02 -
1 medium/large sweet Vidalia or yellow onion, diced small
03 -
1 pound boneless skinless chicken breast, cut into bite-sized pieces
04 -
3 cloves garlic, finely minced
→ Spices & Seasonings
05 -
2-3 teaspoons ground ginger (or 1 tablespoon fresh ginger, finely chopped)
06 -
2 teaspoons ground coriander
07 -
1-3 tablespoons Thai red curry paste (adjust to taste)
08 -
1 teaspoon kosher salt
09 -
½ teaspoon freshly ground black pepper
→ Vegetables & Herbs
10 -
1-1½ cups shredded carrots
11 -
3 cups fresh spinach leaves
12 -
¼ cup fresh cilantro, finely chopped (or basil)
→ Sauce & Aromatics
13 -
13-ounce can coconut milk (lite or full-fat)
14 -
1 tablespoon lime juice
15 -
1-2 tablespoons brown sugar (optional)
# Instructions:
01 -
Heat your skillet over medium-high heat, add the oil and diced onion. Let them dance together for about 5 minutes until the onion softens and becomes translucent, stirring occasionally to prevent sticking.
02 -
Add your bite-sized chicken pieces to the fragrant onions. Cook for around 5 minutes, stirring frequently to ensure each piece cooks evenly until they're no longer pink in the middle.
03 -
Sprinkle in the minced garlic, ginger, and ground coriander. Let these aromatics work their magic for about a minute until your kitchen fills with their wonderful fragrance.
04 -
Pour in the coconut milk, add the shredded carrots, and stir in the Thai curry paste. Season with salt and pepper, then reduce heat to medium. Let it gently bubble away for about 5 minutes until the sauce thickens to your liking.
05 -
Add the fresh spinach and a splash of lime juice, stirring until the spinach wilts into the curry. Taste and adjust the seasoning with brown sugar if desired. Garnish with fresh cilantro and serve while hot, perhaps over rice, quinoa, or with warm naan bread.
# Notes:
01 -
This curry keeps well in an airtight container in the fridge for up to 1 week
02 -
For a richer and thicker curry, use full-fat coconut milk instead of lite