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Thai Chicken Coconut Curry

A delicious and vibrant dish featuring chicken cooked in rich coconut milk, spices, and fresh vegetables, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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
  • 1 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)
  • as needed Rice, quinoa, or naan (optional for serving)

Method
 

Preparation
  1. 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.
  2. Add the chicken and cook for about 5 minutes or until done, flipping and stirring often for even cooking.
  3. Add the garlic, ginger, and coriander, cooking for about 1 minute until fragrant. Stir frequently.
  4. 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.
  5. Add the spinach and lime juice, stirring to combine, and cook until the spinach has wilted (about 1 to 2 minutes).
  6. Taste and adjust seasoning with brown sugar, additional curry paste, salt, or pepper as needed.
  7. Sprinkle with cilantro and serve immediately. Curry is best warm and fresh but can be stored in the fridge for up to 1 week.

Notes

Store any leftovers in an airtight container in the fridge for up to 1 week. Reheat on the stove or in the microwave before serving again. For a thicker curry, let it simmer longer. Adjust spice level by adding more or less curry paste. Can be made vegetarian by substituting chicken with tofu or chickpeas and using vegetable broth instead.