PREP TIME: 5 MINS | COOK TIME: ABOUT 15 TO 20 MINS | TOTAL TIME: ABOUT 20 TO 25 MINS | YIELD: SERVES 6
This one-skillet Thai Chicken Coconut Curry is a snap to make. Ready in about twenty-five minutes, this curry is bursting with pleasing flavours plus it is low-calorie, low-carb, and healthy! Pure comfort food that will melt your heart!
INGREDIENTS
2 to 3 tbsp coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 lb. boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 tsp ground ginger or 1 tablespoon fresh ginger, finely chopped
2 tsp ground coriander
1 13-oz. can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 c. shredded carrots
1 to 3 tbsp Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
about 3 c. fresh spinach leaves
1 tbsp lime juice
1 to 2 tbsp brown sugar, optional and to taste
1/4 c. fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving
How to make Thai Chicken Coconut Curry
Step 1: Heat oil in a large skillet over medium-high heat. Saute the onion in the hot oil for about 5 minutes until it starts to soften.
Step 2: To the skillet, add the chicken and continue to cook for another 5 minutes. Flip and stir the chicken often to ensure even cooking.
Step 3: Add in the garlic, ginger, and coriander. Cook for a minute more or until aromatic while stirring frequently.
Step 4: Now, stir in the coconut milk, carrots, Thai curry paste, salt, and pepper. Adjust the heat to medium and let the mixture come to a gentle boil for about 5 minutes or until the sauce is reduced and slightly thickened.
Step 5: Then, add in the spinach and lime juice. Stir to incorporate and continue to cook for another minute or two until the spinach has wilted. You can add brown sugar if desired, then extra curry paste, salt, pepper, etc. Depending on your preference.
Step 6: Garnish with cilantro and enjoy immediately. Or keep in an airtight container and store in the fridge for up to a week.
Ingredients
- 2 to 3 tbsp coconut oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 lb. boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 tsp ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 tsp ground coriander
- 1 13-oz. can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
- 1 to 1 1/2 c. shredded carrots
- 1 to 3 tbsp Thai red curry paste, or to taste (curry powder may be substituted, to taste)
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- about 3 c. fresh spinach leaves
- 1 tbsp lime juice
- 1 to 2 tbsp brown sugar, optional and to taste
- 1/4 c. fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
Instructions
Step 1: Heat oil in a large skillet over medium-high heat. Saute the onion in the hot oil for about 5 minutes until it starts to soften.
Step 2: To the skillet, add the chicken and continue to cook for another 5 minutes. Flip and stir the chicken often to ensure even cooking.
Step 3: Add in the garlic, ginger, and coriander. Cook for a minute more or until aromatic while stirring frequently.
Step 4: Now, stir in the coconut milk, carrots, Thai curry paste, salt, and pepper. Adjust the heat to medium and let the mixture come to a gentle boil for about 5 minutes or until the sauce is reduced and slightly thickened.
Step 5: Then, add in the spinach and lime juice. Stir to incorporate and continue to cook for another minute or two until the spinach has wilted. You can add brown sugar if desired, then extra curry paste, salt, pepper, etc. Depending on your preference.
Step 6: Garnish with cilantro and enjoy immediately. Or keep in an airtight container and store in the fridge for up to a week.
