Ingredients
– 2 to 3 tablespoons coconut oil
– 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 lite coconut milk
– 1 to 1 ½ cups shredded carrots
– 1 to 3 tablespoons Thai curry paste
– 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
– ¼ cup fresh cilantro, finely chopped for garnish
– Rice, quinoa, or naan for serving, optional
Instructions
1-First, heat the coconut oil in a large skillet over medium-high heat and sauté the diced onion until soft, about 5 minutes.
2-Next, add the chicken pieces and cook for about 5 minutes, stirring often until fully cooked.
3-Then, stir in the garlic, ginger, and ground coriander and cook for about 1 minute until fragrant.
4-After that, add the coconut milk, shredded carrots, Thai curry paste, salt, and pepper; stir to combine and let the mixture gently boil for about 5 minutes until slightly thickened.
5-Now, stir in the spinach and lime juice and cook until the spinach wilts, about 1 to 2 minutes.
6-Finally, adjust flavor with brown sugar, additional curry paste, salt, or pepper as preferred, then garnish with chopped cilantro and serve immediately with rice, quinoa, or naan if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust curry paste amount to control spice level, starting moderate.
🥦 Add extra vegetables like bell peppers, cauliflower, tomatoes, or edamame for variety.
🍲 The flavors deepen after refrigeration; great for meal prep and leftovers.
❄️ Store curry airtight in fridge up to 5 days, or freeze for up to 3 months.
🥥 Olive oil can substitute coconut oil; pre-cooked chicken or chickpeas are convenient alternatives.
🌿 Omit ground coriander if unavailable, though it reduces flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Sautéing and simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 7g
- Sodium: 445mg
- Fat: 25g
- Saturated Fat: 19g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 66mg