Thai Chicken Coconut Curry (Print-Friendly Recipe)
Savor a quick, vibrant Thai chicken dish with coconut milk and bold spices in a single skillet.
# Ingredients List:
→ Oils
01 -
2 to 3 tablespoons coconut oil (or olive oil as substitute)
→ Vegetables & Aromatics
02 -
1 medium to large sweet Vidalia or yellow onion, finely diced
03 -
3 cloves garlic, finely minced or pressed
04 -
1 to 1 ½ cups shredded carrots
05 -
About 3 cups fresh spinach leaves
06 -
¼ cup fresh cilantro, finely chopped (or substitute with basil)
→ Proteins
07 -
1 pound boneless skinless chicken breast, diced into bite-sized pieces
→ Spices & Flavorings
08 -
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
09 -
2 teaspoons ground coriander
10 -
1 to 3 tablespoons Thai red curry paste (or curry powder as substitute), to taste
11 -
1 teaspoon kosher salt, or to taste
12 -
½ teaspoon freshly ground black pepper, or to taste
13 -
1 to 2 tablespoons brown sugar, optional and to taste
14 -
1 tablespoon lime juice
→ Liquids
15 -
13-ounce can lite coconut milk (full-fat for richer, thicker sauce)
→ Optional Serving
16 -
Rice, quinoa, or naan bread
# How to Make It:
01 -
Heat oil in a large skillet over medium-high heat. Add diced onion and sauté, stirring occasionally, until softened about 5 minutes.
02 -
Add diced chicken breast to the skillet and cook for 5 minutes, stirring frequently to ensure even cooking until no longer pink inside.
03 -
Incorporate garlic, ginger, and ground coriander. Stir continuously and cook until fragrant, approximately 1 minute.
04 -
Pour in coconut milk, add shredded carrots, Thai red curry paste, salt, and black pepper. Stir to combine. Reduce heat to medium and let simmer gently for 5 minutes, allowing the sauce to thicken slightly.
05 -
Fold in fresh spinach and lime juice. Cook until spinach wilts, about 1 to 2 minutes. Adjust flavor by adding brown sugar, extra curry paste, salt, or pepper as preferred.
06 -
Sprinkle chopped cilantro over the curry and serve immediately. Pairs well with rice, quinoa, or naan. Store leftovers sealed in the refrigerator for up to one week.
# Extra Information:
01 -
Curry is best served warm and fresh, but can be refrigerated in an airtight container for up to 7 days.