Description
Creamy, bold, and irresistibly flavorful, this Thai Chicken Coconut Curry is a one-skillet wonder you can whip up in just 20 minutes. Tender chicken is simmered in a fragrant coconut milk sauce infused with red curry paste, fresh ginger, and lime juice, making every bite a taste of comfort and exotic flavor. Perfect for busy weeknights or a cozy dinner, this dish is both healthy and satisfying!
Ingredients
Scale
For the Curry:
- 1 tablespoon coconut oil
- 1 Sweet Vidalia onion, chopped
- 2 chicken breasts, diced into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon ground or fresh ginger
- ½ teaspoon ground coriander
- 1 can (13.5 oz) coconut milk
- 1 cup shredded carrots
- 2 tablespoons Thai red curry paste
- 2 cups fresh spinach
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (optional)
For Garnish:
- Fresh cilantro, chopped
Instructions
- Sauté Aromatics:
- Heat coconut oil in a large skillet over medium heat.
- Add the chopped onion and sauté until softened, about 3–4 minutes.
- Cook Chicken:
- Add the diced chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
- Add Flavorful Spices:
- Stir in the minced garlic, ground ginger, and coriander. Cook for 1 minute until fragrant.
- Build the Curry Base:
- Pour in the coconut milk and add the shredded carrots and Thai red curry paste. Stir to combine. Season with a pinch of salt and pepper to taste.
- Simmer and Thicken:
- Let the curry simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish with Spinach and Lime:
- Stir in the fresh spinach and let it wilt, about 1–2 minutes.
- Add lime juice and brown sugar (if using) to balance the flavors.
- Serve and Garnish:
- Serve hot, garnished with fresh cilantro. Pair with steamed jasmine rice, quinoa, or naan for a complete meal.
Notes
- Spice Level: Adjust the amount of Thai red curry paste based on your spice tolerance. Add more for heat or use less for a milder flavor.
- Coconut Milk: Full-fat coconut milk creates a creamier sauce, but light coconut milk can be used for a lighter version.
- Protein Options: Swap chicken for shrimp, tofu, or chickpeas for a different twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of coconut milk to refresh the sauce.
- Make It Vegetarian: Omit the chicken and add more vegetables like zucchini, bell peppers, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Thai