Thai Chicken Coconut Curry (Printable Version)
Flavorful Thai chicken simmered in creamy coconut sauce with ginger, garlic, and fresh spinach.
# Ingredients List:
→ Oils
01 -
2 to 3 tablespoons coconut oil (can substitute olive oil)
→ Produce
02 -
1 medium to large Vidalia or yellow onion, finely diced
03 -
3 cloves garlic, finely minced or pressed
04 -
1 tablespoon fresh ginger, finely chopped (or 2 to 3 teaspoons ground ginger)
05 -
1 to 1.5 cups shredded carrots
06 -
about 3 cups fresh spinach leaves
07 -
1 tablespoon lime juice
08 -
¼ cup fresh cilantro, finely chopped (can substitute basil)
→ Meat
09 -
1 pound boneless, skinless chicken breast, diced into bite-sized pieces
→ Pantry
10 -
2 teaspoons ground coriander
11 -
1 to 3 tablespoons Thai red curry paste (or substitute curry powder), adjust to taste
12 -
1 teaspoon kosher salt, adjust to taste
13 -
½ teaspoon freshly ground black pepper, adjust to taste
14 -
1 to 2 tablespoons brown sugar, optional, to taste
15 -
1 can (13 oz) lite coconut milk (full-fat for richer result)
# How to Make It:
01 -
Heat oil in a large skillet over medium-high heat. Add diced onion and sauté until softened, about 5 minutes, stirring occasionally.
02 -
Add diced chicken to the skillet and cook for approximately 5 minutes, turning and stirring frequently to ensure even cooking until fully done.
03 -
Stir in garlic, ginger, and coriander; cook for 1 minute until fragrant, stirring continuously.
04 -
Pour in coconut milk, add shredded carrots, Thai red curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and simmer gently for 5 minutes or until the sauce thickens and reduces to desired consistency.
05 -
Add fresh spinach and lime juice. Stir until spinach wilts, about 1 to 2 minutes. Taste and adjust seasoning by adding brown sugar, extra curry paste, salt, or pepper as preferred.
06 -
Sprinkle finely chopped cilantro evenly on top. Serve immediately with optional sides such as rice, quinoa, or naan.
# Extra Tips:
01 -
Best served warm and fresh; can be stored airtight in the refrigerator for up to one week.