Thai Chicken Curry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Around 2–3 tablespoons of coconut oil
02 -
1 medium-large yellow or sweet Vidalia onion, chopped finely
03 -
1 pound of chicken breast without bones or skin, cut into small pieces
→ Aromatics & Spices
04 -
1 to 3 tablespoons of Thai red curry paste
05 -
3 garlic cloves, minced well
06 -
2 teaspoons of ground coriander
07 -
2 to 3 teaspoons of powdered ginger
08 -
1 teaspoon of coarse salt
09 -
1/2 teaspoon of black pepper
→ Vegetables & Liquids
10 -
13-ounce (1 can) of coconut milk
11 -
About 3 cups of fresh spinach
12 -
1 to 1 1/2 cups of shredded carrots
→ Finishing Ingredients
13 -
1–2 tablespoons of brown sugar (if you like)
14 -
1 tablespoon of lime juice
15 -
1/4 cup of chopped fresh cilantro
→ For Serving
16 -
Optional sides: rice, naan, or quinoa
# Instructions:
01 -
Warm up the oil in a big skillet on medium-high heat. Toss in the onion and cook it till it’s soft, around 5 minutes.
02 -
Drop in the chicken pieces. Stir often and let them cook for about 5 minutes or until fully cooked.
03 -
Mix in the garlic, coriander, and ginger. Cook for a minute or so until the smells are strong and inviting.
04 -
Pour in the coconut milk and throw in the carrots, curry paste, salt, and pepper. Simmer for around 5 minutes till it thickens a bit.
05 -
Stir in the spinach and lime juice. Cook till the spinach has wilted. Adjust seasonings if needed, and if you'd like, add brown sugar for a little sweetness.
# Notes:
01 -
You can replace Thai curry paste with regular curry powder.
02 -
This dish can be stored in the fridge for about a week.
03 -
Either lite or full-fat coconut milk works for this.