Thai Coconut Chicken Curry

Name: Thai Coconut Chicken Curry
Cuisine: Asian, Thai
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; 1 to 1 1/2 cups shredded carrots; 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, 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 and to taste; 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted); rice, quinoa, or naan, optional for serving

6 steps

Updated at: Thu, 17 Aug 2023 00:20:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1768.7 kcal (88%)

Total Fat122.7 g (175%)

Carbs61.8 g (24%)

Sugars21.4 g (24%)

Protein117 g (234%)

Sodium2772.6 mg (139%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonscoconut oil

olive oil may be substituted

1vidalia onion

medium, large, sweet, or yellow, diced small

1 poundboneless skinless chicken breast

diced into bite - sized pieces

3 clovesgarlic

finely minced or pressed

2 teaspoonsground ginger

or 1 tablespoon fresh ginger, finely chopped

2 teaspoonsground coriander

1 x 13 ouncecan coconut milk

1 cupscarrots

shredded

1 tablespoonsthai red curry paste

or to taste, curry powder may be substituted, to taste

1 teaspoonkosher salt

or to taste

½ teaspoonfreshly ground black pepper

or to taste

3 cupsfresh spinach leaves

about

1 tablespoonlime juice

1 tablespoonsbrown sugar

optional and to taste

¼ cupfresh cilantro

finely chopped for garnishing, basil may be substituted

rice

quinoa, or naan, optional, for serving

Instructions

Step 1

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Step 2

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Step 3

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Step 4

Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Step 5

Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Step 6

Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.