Thai Coconut Curry Recipe
In less than a half hour, this amazing Thai coconut curry is ready to serve. Loaded with flavor but low in carbs and calories, this healthy dish is filling, satisfying, and absolutely mouthwatering.
Servings: 6
Ingredients
- 13 ounces coconut milk
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 medium onion diced
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger finely chopped
- 3 teaspoons minced garlic
- 2 teaspoons ground coriander
- Thai red curry paste to taste
- 1 cup carrots shredded
- 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- salt and pepper to taste
- optional brown sugar to taste
- 1/4 cup finely chopped fresh cilantro for garnish
Instructions
- Add oil to a large skillet and sauté onions until they begin to soften (about 5 minutes) over medium heat.
- Toss in chicken and sauté for another 5 minutes until chicken is cooked through. Be sure to flip regularly so the chicken is evenly cooked.
- Add ginger, garlic, and coriander and cook for one more minute, stirring often.
- Proceed to add coconut milk, carrots, curry paste, salt, and pepper. Stir until fully combined. Lower the heat to medium and let the mixture boil for about 5 minutes, until the liquid is reduced and thickened to your desired consistency.
- Toss in spinach and lime juice and stir. Cook for 1 to 2 minutes, until the spinach wilts. Add optional brown sugar and curry as desired.
- Sprinkle chopped cilantro to garnish and serve immediately. Store leftovers in the fridge for up to 5 days.