Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry is a comforting and flavorful dish that combines tender chicken, creamy coconut milk, and aromatic spices. It’s a versatile meal that’s easy to prepare and perfect for a weeknight dinner or a special occasion. Serve it over rice, quinoa, or with naan for a complete and satisfying meal. The balance of spices, sweetness, and creaminess makes it a delightful and well-rounded dish.

Ingredients

• Cooking Base:
• 2 to 3 tablespoons coconut oil (olive oil may be substituted)
• 1 medium/large sweet Vidalia or yellow onion, diced small
• Protein:
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• Aromatics:
• 3 cloves garlic, finely minced or pressed
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons ground coriander
• Main Ingredients:
• 1 can (13-ounce) coconut milk (lite or full-fat)
• 1 to 1 ½ cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste (or curry powder to taste)
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• About 3 cups fresh spinach leaves
• Finishing Touches:
• 1 tablespoon lime juice
• 1 to 2 tablespoons brown sugar (optional, to taste)
• ¼ cup fresh cilantro, finely chopped (basil may be substituted)
• Rice, quinoa, or naan for serving (optional)

Instructions

1. Sauté the Base:

• In a large skillet, heat the oil over medium-high heat. Add the diced onion and sauté until it begins to soften, about 5 minutes, stirring intermittently.

1. Cook the Chicken:

• Add the diced chicken to the skillet and cook for about 5 minutes, or until the chicken is fully cooked. Flip and stir often to ensure even cooking.

1. Add Aromatics:

• Add the minced garlic, ginger, and coriander to the skillet. Cook for about 1 minute, or until fragrant, stirring frequently.

1. Incorporate Main Ingredients:

• Pour in the coconut milk and add the shredded carrots, Thai red curry paste, salt, and pepper. Stir to combine. Reduce the heat to medium and let the mixture gently boil for about 5 minutes, allowing the liquid to reduce and thicken slightly.

1. Add Spinach and Lime:

• Stir in the fresh spinach and lime juice. Cook until the spinach has wilted and is tender, about 1 to 2 minutes. Taste the curry and optionally add brown sugar, more curry paste, salt, or pepper to achieve the desired flavor balance.

1. Garnish and Serve:

• Sprinkle the curry with fresh cilantro and serve immediately. Pair with rice, quinoa, or naan for a complete meal.

Tips

• Coconut Milk: Using full-fat coconut milk will yield a richer and creamier curry. Lite coconut milk is a good option for a lighter version.
• Spice Level: Adjust the amount of Thai red curry paste to control the heat. Add more if you prefer a spicier curry.
• Optional Sweetness: Brown sugar can be added to balance the flavors if desired. Start with 1 tablespoon and adjust to taste.
• Meal Prep: This curry keeps well in the fridge for up to a week, making it great for meal prep. Reheat gently on the stove or in the microwave.

Enjoy the rich and aromatic flavors of this Thai Chicken Coconut Curry, a perfect blend of spices, sweetness, and creaminess that will transport your taste buds to Thailand.