(Easy) Thai Chicken Coconut Curry

A couple of notes: The spiciness of this dish depends on the kind of the Red Thai Curry paste you’re using and on how much of it you’re using.

Ingredients

Serves 4

2 tablespoons coconut oil (or any other vegetable oil)

1 medium onion, finely chopped

1 lb (453 gr) boneless skinless chicken breast, diced into bite-sized pieces

3 garlic cloves, minced

1 tablespoon grated fresh ginger (or 2 teaspoons ground ginger)

2 teaspoons ground coriander

2 large carrots, peeled and shredded (should yield about 1 cup of shredded carrots)

1 (13 oz) can coconut milk

1 to 2 tablespoons Thai red curry paste, adjust to taste

1 teaspoon salt

Ground black pepper to taste

3 cups fresh spinach

1 tablespoon lime juice (or lemon juice)

1 tablespoon brown sugar (I used coconut sugar)

Finely chopped fresh cilantro for garnish (if you don’t like cilantro, use parsley or basil)

Directions

Heat oil in a large skillet over medium-high heat, add onions and sauté until translucent, about 5 to 6 minutes.

Add chicken and sauté, stirring constantly for further 5 minutes or until it begins to brown on all sides.

Add garlic, ginger, and coriander and sautè for 1 further minute, until fragrant.

Add shredded carrots, coconut milk, Thai red curry paste, salt, and pepper and stir to combine.

Reduce heat to a gentle simmer and cook for 10 minutes, or until the liquid has reduced and the sauce begins to thicken.

Add spinach, lime (or lemon) juice, and brown sugar and give a good stir. Cook for further 2 minutes or until the spinach has wilted. 

Take a taste and adjust the seasoning as needed (if it’s not spicy enough add more Thai red curry paste).

Sprinkle with chopped fresh cilantro and serve immediately!