Thai Chicken Coconut Curry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound chicken breasts, boneless and skinless, diced
02 -
1 medium or large yellow or Vidalia onion, chopped small
03 -
2 to 3 tablespoons coconut oil
→ Aromatics & Spices
04 -
3 cloves of garlic, minced finely
05 -
1 teaspoon salt (kosher preferred)
06 -
2 teaspoons ground coriander
07 -
1/2 teaspoon black pepper
08 -
2 to 3 teaspoons ground ginger
09 -
1 to 3 tablespoons red curry paste (Thai style)
→ Vegetables & Liquids
10 -
1 (13-ounce) can of coconut milk
11 -
3 cups fresh spinach
12 -
1 to 1 1/2 cups shredded carrots
→ Finishing Ingredients
13 -
1/4 cup chopped fresh cilantro
14 -
1 to 2 tablespoons brown sugar (optional)
15 -
1 tablespoon fresh lime juice
→ For Serving
16 -
Optional: rice, quinoa, or naan bread
# Instructions:
01 -
Warm up the oil in a big pan over medium-high heat. Toss in the onion and cook it for about 5 minutes until soft.
02 -
Add chicken pieces to the skillet. Keep stirring for about 5 minutes or until fully cooked.
03 -
Mix in the garlic, ground ginger, and coriander. Let it cook for a minute until it smells amazing.
04 -
Pour in the coconut milk, toss in the carrots, curry paste, salt, and pepper. Let it simmer for 5 minutes, stirring occasionally, until it thickens a little.
05 -
Add spinach to the pan along with the lime juice. Let the spinach wilt and check if you want to adjust seasoning. Brown sugar can also be stirred in if you'd like.
# Notes:
01 -
Thai curry paste can be swapped out for curry powder if needed.
02 -
Store leftovers in the fridge for up to a week.
03 -
Coconut milk can be regular or low-fat, whichever you prefer.