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Thai Chicken Coconut Curry

Averie Cooks
  • 0 minutes
  • Serves 6

INGREDIENTS

2

to 3 tablespoons coconut oil (olive oil may be substituted)

1

medium/large sweet Vidalia or yellow onion, diced small

1 lb

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 tsp

ground coriander

1 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 tsp

kosher salt, or to taste

1/2 tsp

freshly ground black pepper, or to taste

about 3 cups fresh spinach leaves

1 tbsp

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

2 people Recommend This Recipe