Thai Coconut Curry Chicken

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ¼ lb or 567g

• Garlic

  Raw

  3 clove or 9g

• Turmeric

  Organic Spice - 365 Everyday Value

  3 tsp or 6g

• Ginger

  Spices, ground

  2 tsp or 4g

• Coriander seed

  Spices

  2 tsp or 4g

• Yellow Curry Paste

  Maesri

  3 tbsp or 51g

• Coconut Milk

  Kroger

  13 ½ oz or 383g

• Carrots, Shredded

  River Ranch

  1 ½ cup or 170g

• Spinach

  Raw

  3 cup or 90g

• Pepper

  Spices, black

  1 tbsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Fragrant Rice, Long Grain, Jasmine

  Iberia

  2 cup or 400g

Directions

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. 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, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add the curry paste, coconut milk, carrots, 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, pepper, and stir until the spinach has wilted. Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste. Curry will keep airtight in the fridge for up to 5 days.

Similar Foods

• Thai Coconut Curry Braised Chicken Thighs
• Thai Coconut Curry Soup
• Thai Panang Curry with Chicken
• Spicy Coconut Chicken Curry
• Basic Chicken in Coconut Curry Sauce
• Chicken Curry with Spinach and Coconut Rice