Chicken Coconut Curry (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 to 3 tablespoons of coconut oil (olive oil works too if you don’t have coconut oil)
02 -
1 sweet Vidalia or yellow onion (medium or large), chopped into small pieces
03 -
1 pound of chicken breast, no skin or bones, diced into small chunks
04 -
3 cloves of garlic, finely chopped
→ Spices & Seasonings
05 -
1-3 tablespoons of Thai red curry paste, based on how spicy you like it
06 -
2 teaspoons of ground coriander
07 -
2-3 teaspoons of ground ginger (or swap it for 1 tablespoon of freshly grated ginger)
08 -
½ teaspoon of fresh black pepper
09 -
1 teaspoon of kosher salt
→ Vegetables & Herbs
10 -
3 cups of spinach leaves
11 -
1-1½ cups of grated carrots
12 -
¼ cup of finely chopped cilantro (or swap it with basil if you prefer)
→ Sauce & Aromatics
13 -
A 13-ounce can of coconut milk (either lite or full-fat works)
14 -
1 to 2 tablespoons of brown sugar (optional, for sweetness)
15 -
1 tablespoon of juice from a freshly squeezed lime
# Method:
01 -
Warm up a big skillet on medium-high heat, drizzle in the oil, and add the chopped onion. Stir occasionally and let it cook for 5 minutes or so until it’s soft and see-through.
02 -
Toss the diced chicken pieces into the skillet with the buttery onions. Stir regularly, cooking for about 5 minutes. Keep at it until there’s no pink left inside the chicken chunks.
03 -
Sprinkle in the garlic, ginger, and coriander. Stir it all together and let the aroma develop for about a minute until the scent fills the room.
04 -
Pour the coconut milk into the skillet. Mix in the curry paste and toss in the grated carrots. Season lightly with salt and pepper. Turn the heat down to medium and let it slowly bubble for roughly 5 minutes. The sauce will thicken a bit during this time.
05 -
Add the spinach and the lime juice, mixing until the spinach wilts into the curry. Try it and, if you’d like, add a bit of brown sugar. Serve hot, garnished with fresh cilantro, over rice or alongside warm naan or quinoa.
# Cook's Tips:
01 -
Store leftovers in a sealed container in your refrigerator for up to a week.
02 -
If you'd like a thicker curry, go for full-fat coconut milk instead of the lite version.