Chicken Coconut Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast, boneless and skinless, diced into small chunks
02 -
2-3 tablespoons olive oil (or swap with coconut oil)
03 -
1 medium or large yellow or sweet Vidalia onion, finely chopped
04 -
3 garlic cloves, chopped finely
→ Spices & Seasonings
05 -
2 teaspoons of coriander powder
06 -
1 teaspoon salt (kosher preferred)
07 -
½ teaspoon fresh black pepper, ground
08 -
2-3 teaspoons powdered ginger (or use 1 tablespoon of freshly grated ginger)
09 -
1-3 tablespoons red curry paste (adjust it to your spice preference)
→ Vegetables & Herbs
10 -
About 3 cups spinach (fresh)
11 -
¼ cup fresh basil leaves or chopped cilantro
12 -
1 to 1½ cups of shredded carrot
→ Sauce & Aromatics
13 -
13 ounces coconut milk (regular or reduced-fat, your choice)
14 -
1 to 2 tablespoons of optional brown sugar
15 -
1 tablespoon lime juice
# Instructions:
01 -
Warm up your skillet over medium-high heat and toss in the oil and onion pieces. Stir every now and then for roughly 5 minutes until they soften and look clearer.
02 -
Toss your chunks of chicken into the pan with the sautéed onion. Stir so everything cooks evenly, about 5 minutes, until the chicken turns white and has no pink inside.
03 -
Mix in the garlic, coriander, and ginger. Keep stirring for another minute while the big flavors start to fill your kitchen.
04 -
Pour the coconut milk into the pan, along with the grated carrots and curry paste. Sprinkle in the salt and pepper, turn the heat to medium, and let it cook for about 5 minutes until the curry thickens.
05 -
Stir in the spinach and squeeze in the lime juice. Keep cooking just until the spinach softens into the sauce. If you like it sweeter, mix in some brown sugar. Finish with cilantro on top and serve it warm with naan, quinoa, or rice.
# Notes:
01 -
You can store this dish in a sealed container in the fridge for up to 7 days.
02 -
For a creamier result, go with the full-fat version of coconut milk.