Coconut Curry Chicken Recipe
Course dinner
Cuisine Japanese
Ingredients
- 2-3 tbsp coconut oil
- 1 sweet Vidalia or yellow onion diced
- 1 lb boneless skinless chicken breast diced
- 3 cloves garlic minced
- 2-3 tsp ground ginger
- 2 tsp ground coriander
- 1 13-ounce can coconut milk
- 1 cup shredded carrots
- 1-3 tbsp Thai red curry paste
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 cups fresh spinach leaves
- 1 tbsp lime juice
- 1/4 cup fresh cilantro
- rice, quinoa, or naan optional for serving
Instructions
- 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.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- 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.
- 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.
- 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.