Why Make This Recipe
Thai Chicken Coconut Curry is a fantastic dish that brings together the rich flavors of coconut milk and spices. It’s easy to make, healthy, and can be served with rice, quinoa, or naan. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its vibrant colors and delicious taste. Plus, it’s a quick meal ideal for weeknight dinners.
How to Make Thai Chicken Coconut Curry
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 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
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar (optional and to taste)
- ¼ cup fresh cilantro, finely chopped (basil may be substituted)
- Rice, quinoa, or naan (optional for serving)
Directions:
- In a large skillet, add the oil and onion, sautéing over medium-high heat until the onion begins to soften (about 5 minutes). Stir intermittently.
- Add the chicken and cook for about 5 minutes or until done, flipping and stirring often for even cooking.
- Add the garlic, ginger, and coriander, cooking for about 1 minute until fragrant. Stir frequently.
- Add the coconut milk, carrots, curry paste, salt, and pepper, stirring to combine. Reduce heat to medium and let gently boil for about 5 minutes until it thickens slightly.
- Add the spinach and lime juice, stirring to combine, and cook until the spinach has wilted (about 1 to 2 minutes).
- Taste and adjust seasoning with brown sugar, additional curry paste, salt, or pepper as needed.
- Sprinkle with cilantro and serve immediately. Curry is best warm and fresh but can be stored in the fridge for up to 1 week.
How to Serve Thai Chicken Coconut Curry
Serve this curry warm, on a bed of rice or quinoa, or alongside naan. The fresh cilantro on top adds a nice touch. You can also serve it with lime wedges for an extra zing.
How to Store Thai Chicken Coconut Curry
Store any leftovers in an airtight container in the fridge. It can last up to 1 week. Reheat it on the stove or in the microwave before serving again.
Tips to Make Thai Chicken Coconut Curry
- For a thicker curry, let it simmer a bit longer.
- Adjust the spice level according to your preference by adding more or less curry paste.
- Feel free to add other vegetables like bell peppers or zucchini to increase the nutrition.
Variation
You can easily make this curry vegetarian by substituting chicken with tofu or chickpeas. Choose vegetable broth instead of coconut milk, and add any vegetables you like.
FAQs
1. Can I make this dish in advance?
Yes, you can make it a day ahead. Just store it in the fridge and reheat before serving.
2. What can I use instead of coconut milk?
If you don’t have coconut milk, you can use chicken or vegetable broth, but it will change the flavor and creaminess of the dish.
3. Is this recipe spicy?
The spice level depends on how much curry paste you use. Start with less if you prefer a milder flavor and add more to taste.
Thai Chicken Coconut Curry
Ingredients
Method
- In a large skillet, add the oil and onion, sautéing over medium-high heat until the onion begins to soften (about 5 minutes). Stir intermittently.
- Add the chicken and cook for about 5 minutes or until done, flipping and stirring often for even cooking.
- Add the garlic, ginger, and coriander, cooking for about 1 minute until fragrant. Stir frequently.
- Add the coconut milk, carrots, curry paste, salt, and pepper, stirring to combine. Reduce heat to medium and let gently boil for about 5 minutes until it thickens slightly.
- Add the spinach and lime juice, stirring to combine, and cook until the spinach has wilted (about 1 to 2 minutes).
- Taste and adjust seasoning with brown sugar, additional curry paste, salt, or pepper as needed.
- Sprinkle with cilantro and serve immediately. Curry is best warm and fresh but can be stored in the fridge for up to 1 week.