Chicken Coconut Curry
Chicken coconut curry is bursting with delicious flavor.
Ingredients
- 1 Tbsp olive oil
- ½ cup onion diced small
- 1 boneless skinless chicken breast diced into bite-sized pieces
- 1 clove garlic finely minced or pressed
- 2 tsp fresh ginger finely chopped or grated
- ½ tsp ground coriander
- 1 tsp garam masala
- ½ cup coconut milk I use lite
- ½ cup carrot shredded
- 1 Tbsp Thai red curry paste
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 cup fresh spinach roughly chopped
- 1 tsp lime juice
- 1 tsp brown sugar
- rice for serving
Instructions
- 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, ginger, coriander, and garam masala. Cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes. The sauce will thicken slightly as it cooks.
- Add the spinach, lime juice, and brown sugar and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.
- Plate over rice and serve immediately.