Thai Chicken Coconut Curry (Print-Friendly Version)
Savory Thai chicken simmered in coconut milk with vibrant spices and fresh spinach. Perfect for quick meals.
# Ingredients You’ll Need:
→ Oils
01 -
2 to 3 tablespoons coconut oil (olive oil as substitute)
→ Vegetables
02 -
1 medium to large yellow onion, finely diced
03 -
1 to 1 ½ cups shredded carrots
04 -
about 3 cups fresh spinach leaves
05 -
¼ cup fresh cilantro, finely chopped (basil as substitute)
→ Protein
06 -
1 pound boneless skinless chicken breast, diced into bite-sized pieces
→ Aromatics and Spices
07 -
3 cloves garlic, finely minced or pressed
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)
11 -
1 teaspoon kosher salt, adjust to taste
12 -
½ teaspoon freshly ground black pepper, adjust to taste
→ Liquids
13 -
13-ounce can lite coconut milk (full-fat for richer texture)
14 -
1 tablespoon lime juice
→ Optional Ingredients
15 -
1 to 2 tablespoons brown sugar, optional and to taste
# How to Make It:
01 -
Heat coconut oil in a large skillet over medium-high heat. Add diced onion and sauté for approximately 5 minutes until softened, stirring occasionally.
02 -
Add diced chicken to the skillet and cook for about 5 minutes, stirring and flipping occasionally, until chicken is thoroughly cooked.
03 -
Incorporate minced garlic, ginger, and ground coriander. Cook for 1 minute until fragrant, stirring frequently.
04 -
Pour in coconut milk, then stir in shredded carrots, Thai red curry paste, salt, and pepper. Reduce heat to medium and simmer gently for 5 minutes until the sauce thickens slightly and reduces to desired consistency.
05 -
Add fresh spinach leaves and lime juice to the skillet. Stir and cook for 1 to 2 minutes until spinach wilts and is tender. Adjust seasoning with optional brown sugar, additional curry paste, salt, or pepper as preferred.
06 -
Sprinkle chopped cilantro evenly over the dish. Serve immediately, optionally alongside rice, quinoa, or naan. Store leftovers in an airtight container refrigerated up to 1 week.
# Extra Tips:
01 -
Best served fresh and warm. Leftover curry maintains quality up to one week when refrigerated airtight.