Description
A flavorful and creamy Thai Chicken Coconut Curry made with tender chicken breast, aromatic spices, and fresh vegetables simmered in rich coconut milk. This quick and easy skillet curry combines Thai red curry paste, ginger, garlic, and spinach to create a comforting and vibrant dish perfect for a weeknight dinner, served best with rice, quinoa, or naan.
Ingredients
Main Ingredients
- 2 to 3 tablespoons coconut oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion (diced small)
- 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
- 3 cloves garlic (finely minced or pressed)
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)
- 2 teaspoons ground coriander
- one 13-ounce can coconut milk (lite or full-fat)
- 1 to 1 1/2 cups shredded carrots
- 1 to 3 tablespoons Thai red curry paste (or curry powder to taste)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar (optional, to taste)
- 1/4 cup fresh cilantro (finely chopped for garnishing; basil may be substituted)
Serving
- rice, quinoa, or naan (optional)
Instructions
- Sauté Onion: Heat coconut oil in a large skillet over medium-high heat. Add diced onion and cook, stirring intermittently, until the onion begins to soften, about 5 minutes.
- Cook Chicken: Add diced chicken breast to the skillet and cook for about 5 minutes, flipping and stirring often to ensure even cooking, until the chicken is fully cooked.
- Add Aromatics and Spices: Stir in minced garlic, ginger, and ground coriander. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add Coconut Milk and Curry Paste: Pour in the coconut milk, then add shredded carrots, Thai red curry paste, salt, and pepper. Stir well to combine. Reduce heat to medium and allow the mixture to gently boil for about 5 minutes, letting it reduce and thicken slightly.
- Wilt Spinach and Season: Add fresh spinach leaves and lime juice. Stir to combine and cook until the spinach wilts and becomes tender, about 1 to 2 minutes. Taste the curry and adjust seasoning by adding brown sugar, extra curry paste, salt, or pepper as desired.
- Garnish and Serve: Sprinkle the curry evenly with chopped fresh cilantro. Serve immediately with rice, quinoa, or naan. The curry is best enjoyed warm and fresh but can be stored airtight in the refrigerator for up to one week.
Notes
- Substitute olive oil if coconut oil is not available.
- Use full-fat coconut milk for a richer and creamier curry.
- Adjust the amount of Thai red curry paste according to your preferred spice level.
- Brown sugar is optional but helps balance the heat and acidity.
- Serve with your choice of rice, quinoa, or naan to complete the meal.
- Leftovers keep well in an airtight container in the fridge for up to 7 days.
