Thai Chicken Coconut Curry (Print)
A flavorful coconut curry with tender chicken, vibrant veggies, and a creamy sauce that's quick to make.
# Ingredients:
→ Base Ingredients
01 -
1 pound chicken breast, skinless and boneless, cut into small pieces
02 -
1 onion, medium or large, finely diced (yellow or sweet Vidalia)
03 -
2 to 3 tablespoons of coconut oil
→ Aromatics & Spices
04 -
1/2 teaspoon of ground black pepper
05 -
1 teaspoon of kosher salt
06 -
2 to 3 teaspoons of dried ginger powder
07 -
3 finely chopped garlic cloves
08 -
1 to 3 tablespoons of red curry paste (Thai-style)
09 -
2 teaspoons of coriander powder
→ Vegetables & Liquids
10 -
3 big handfuls of fresh spinach leaves
11 -
1 to 1 1/2 cups of grated carrot
12 -
1 can of coconut milk (13 ounces)
→ Finishing Ingredients
13 -
1 to 2 tablespoons of brown sugar if needed
14 -
1/4 cup of chopped fresh cilantro
15 -
1 tablespoon of freshly squeezed lime juice
→ For Serving
16 -
Optional: serve with rice, flatbread (naan), or quinoa
# Steps:
01 -
In a big pan, heat up the oil on medium-high. Toss in the onion and cook it for 5 minutes or so until soft.
02 -
Add your cut-up chicken to the pan. Stir it around for 5 minutes or until it’s cooked through.
03 -
Mix in the coriander, ginger, and garlic. Let it cook for a minute, just until it smells amazing.
04 -
Pour in the coconut milk and toss in the shredded carrots, pepper, salt, and curry paste. Let everything simmer gently for 5 minutes while it thickens a bit.
05 -
Add the spinach leaves and lime juice. Stir until the spinach wilts. Taste and adjust flavors, maybe adding a little brown sugar if you'd like.
# Notes:
01 -
You can swap red curry paste with curry powder if needed.
02 -
Stays fresh in the fridge for up to 7 days.
03 -
Lite or regular coconut milk can both work fine.