Thai Chicken Coconut Curry

Thai Chicken Coconut Curry

from averiecooks.com

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 (I used lite; full-fat will deliver a richer/thicker result)
  • 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)

Directions

  1. 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.

  2. 2

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

  3. 3

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

  4. 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.

  5. 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.

  6. 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.