Thai Chicken Coconut Curry
Ingredients
- 2 tbsp coconut oil (or olive oil)
- 1 medium sweet onion, diced small
- 1 lb boneless skinless chicken breast, diced into bite-sized pieces
- 3 clove garlic, finely minced
- 2 tsp ground ginger (or 1 tbsp fresh ginger, finely chopped)
- 2 tsp ground coriander
- 13 oz coconut milk (lite or full-fat)
- 1 0.3 cup shredded carrots
- 2 tbsp Thai red curry paste, or to taste
- 1 tsp kosher salt, or to taste
- 0.5 tsp freshly ground black pepper
- 3 cup fresh spinach leaves
- 1 tbsp lime juice
- 1 0.5 tbsp brown sugar, optional
- 0.3 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Add the oil and onion to a large skillet and sauté over medium-high heat until the onion begins to soften, about 5 minutes, stirring intermittently.
- 2
Add the chicken and cook for about 5 minutes, or until done, flipping and stirring often to ensure even cooking.
- 3
Add the garlic, ginger, and coriander and cook for about 1 minute until fragrant, stirring frequently.
- 4
Add the coconut milk, carrots, Thai curry paste, salt, and pepper. Stir to combine, reduce heat to medium, and let gently boil for about 5 minutes until the liquid reduces and thickens slightly.
- 5
Add the spinach and lime juice and stir to combine. Cook until spinach has wilted, about 1–2 minutes.
- 6
Taste and optionally add brown sugar, additional curry paste, salt, or pepper to taste. Sprinkle with cilantro and serve immediately.