Thai Chicken Coconut Curry
A vibrant and hearty chicken coconut curry that combines rich coconut milk, tender chicken, and fresh vegetables, creating a comforting meal perfect for weeknight dinners.
Ingredients
For the curry
- 1 tbsp coconut oil Adds richness and tropical flavor.
- 1 medium sweet Vidalia or yellow onion, diced Provides a naturally sweet base.
- 1 lb boneless skinless chicken breast, diced Lean protein that cooks quickly.
- 3 cloves garlic, minced Infuses the dish with aroma.
- 1 tbsp ground ginger Adds warmth and spice.
- 1 tbsp ground coriander Introduces a citrusy note.
- 13.5 oz coconut milk Creates a creamy base.
- 1 cup shredded carrots Adds natural sweetness and color.
- 2 tbsp Thai red curry paste Delivers a kick of heat.
- 1 tsp kosher salt Enhances the overall flavors.
- 1/2 tsp freshly ground black pepper Adds depth to the flavor.
- 4 cups fresh spinach leaves Adds nutrition and color.
- 2 tbsp lime juice Brightens the flavors.
- 1 tbsp brown sugar Optional sweetness.
- 1/4 cup fresh cilantro, chopped Finishing touch.
For serving
- 4 servings rice, quinoa, or naan Perfect for soaking up the curry.
Instructions
Preparation
- In a large skillet, add the coconut oil and diced onion. Cook over medium-high heat until the onion softens, about 5 minutes, stirring occasionally.
- Incorporate the diced chicken into the skillet, cooking for about 5 minutes or until fully cooked, flipping and stirring often.
- Stir in the minced garlic, ginger, and ground coriander. Cook for about 1 minute until fragrant, stirring frequently.
- Pour in the coconut milk, shredded carrots, red curry paste, salt, and pepper. Mix well and reduce heat to medium, letting it boil gently for about 5 minutes until the sauce thickens slightly.
- Stir in the fresh spinach and lime juice, cooking until the spinach wilts and becomes tender, around 1 to 2 minutes. Adjust seasoning with optional brown sugar, curry paste, salt, or pepper if desired.
- Evenly sprinkle with chopped cilantro and serve immediately while warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months. Reheat thoroughly before serving.