Quick Thai Chicken Coconut Curry
25 min
A quick coconut curry with chicken, carrots and spinach, simmered in Thai red curry paste and coconut milk.
| prepDice onion small | |||||
| prepDice chicken breast | |||||
| prepMince garlic finely | |||||
| prepShred carrots | |||||
| 2 to 3 tablespoons coconut oil | Heat oil, cook onion until softened, 5 min | Add chicken, cook 5 min until done | Stir in garlic, ginger, coriander, 1 min | Add curry paste, salt, pepper, coconut milk, carrots; simmer 5 min | Add spinach & lime juice, cook until wilts; adjust seasoning |
| 1 medium/large sweet onion, diced small | |||||
| 450 g boneless skinless chicken breast, diced | |||||
| 3 cloves garlic, finely minced | |||||
| 2 to 3 teaspoons ground ginger | |||||
| 2 teaspoons ground coriander | |||||
| 1 to 3 tablespoons Thai red curry paste | |||||
| 1 teaspoon kosher salt | |||||
| 1/2 teaspoon black pepper | |||||
| 1 (13-ounce / 400 ml) can coconut milk | |||||
| 1 to 1 1/2 cups / 120 to 180 g shredded carrots | |||||
| 90 g fresh spinach leaves | |||||
| 1 tablespoon lime juice | |||||
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