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Homemade Thai Chicken Coconut Curry photo

Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry is a delightful blend of creamy coconut milk and savory spices that will transport your taste buds!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 2 to 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion diced small
  • 1 pound 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 teaspoons ground coriander
  • 1 can coconut milk (lite or full-fat, 13-ounce)
  • 1 to 1 ½ cups shredded carrots
  • 1 to 3 tablespoons Thai red curry paste (or to taste, curry powder may be substituted)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • About 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar (optional and to taste)
  • ½ cup fresh cilantro finely chopped for garnishing (basil may be substituted)
  • Rice, quinoa, or naan (optional for serving)

Equipment

  • Large skillet or wok
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

Cooking Instructions:
  1. Step 1: Heat the Oils - Start by heating 2 to 3 tablespoons of coconut oil in a large skillet or wok over medium heat. If you prefer olive oil, it works just as well.
  2. Step 2: Sauté the Onion - Add the diced onion to the skillet and sauté for about 5 minutes, or until it becomes translucent and fragrant.
  3. Step 3: Add Chicken - Next, add the diced chicken breast to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  4. Step 4: Incorporate Garlic and Ginger - Stir in the minced garlic and ginger, cooking for an additional minute until aromatic.
  5. Step 5: Spice it Up - Sprinkle the ground coriander over the mixture and stir well. This will add a depth of flavor to your curry.
  6. Step 6: Pour in the Coconut Milk - Next, pour in the can of coconut milk, stirring to combine all the ingredients well.
  7. Step 7: Add Veggies and Curry Paste - Stir in the shredded carrots and 1 to 3 tablespoons of Thai red curry paste. Adjust the amount based on your spice preference.
  8. Step 8: Season - Add the kosher salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
  9. Step 9: Add Spinach - Fold in the fresh spinach leaves and allow them to wilt into the curry.
  10. Step 10: Finish with Lime and Sugar - Stir in the lime juice and brown sugar, if using. This will balance the flavors beautifully.
  11. Step 11: Serve - Garnish with fresh cilantro and serve hot over rice, quinoa, or with naan for dipping. Enjoy the burst of flavors!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This curry can be frozen for future meals; just thaw and reheat before serving.
  • Adjust the spice levels by varying the amount of red curry paste.