Name: Thai Chicken Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 to 3 tablespoons coconut oil (olive oil may be substituted); 1 medium/large 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; 1 (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); 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 (or basil substitute); Rice, quinoa, or naan (optional for serving)

Ingredients

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large 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
1 (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)
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 (or basil substitute)
Rice, quinoa, or naan (optional for serving)

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Instructions

Heat the coconut oil in a large skillet over medium-high heat. Add onion and sauté for about 5 minutes until softened.
Add chicken and cook about 5 minutes, stirring and flipping often, until cooked through.
Stir in garlic, ginger, and coriander. Cook about 1 minute until fragrant.
Add coconut milk, shredded carrots, curry paste, salt, and pepper. Reduce heat to medium and simmer about 5 minutes until sauce slightly thickens.
Stir in spinach and lime juice. Cook 1–2 minutes until spinach is wilted and tender.
Taste and adjust seasoning with brown sugar, more curry paste, salt, or pepper as desired.
Sprinkle with fresh cilantro and serve immediately with rice, quinoa, or naan.

Notes

For a richer curry, use full-fat coconut milk instead of lite.
Adjust spice level with more or less curry paste.
Curry tastes best fresh but can be stored airtight in the refrigerator up to 1 week.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: One-Skillet
Cuisine: Thai
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 474
Sugar: 7g
Sodium: 445mg
Fat: 25g
Saturated Fat: 19g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 32g
Cholesterol: 66mg