Description
A delightful dish that brings the vibrant flavors of Thai cuisine with a creamy coconut base and zesty red curry paste.
Ingredients
Scale
- 1 lb chicken breast or thighs, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 cup fresh spinach
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon coconut or vegetable oil
- Salt and pepper, to taste
Instructions
- Chop all vegetables and the chicken. Mince the garlic and ginger.
- Heat oil in a large skillet over medium heat.
- Add the garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant.
- Stir in the curry paste and cook for 1 minute to release its flavors.
- Add the chopped chicken and cook until no longer pink on the outside, about 5–6 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the sliced bell peppers and simmer for 5–7 minutes until tender.
- Stir in the spinach and cook until it wilts, adding a splash of color and nutrition.
- Add the fish sauce and lime juice, adjusting the seasoning with salt and pepper to taste.
- Serve hot over rice or noodles. Garnish with fresh cilantro or lime wedges if desired.
Notes
For a vegetarian version, omit fish sauce and use soy sauce. Adjust the heat by adding more or less curry paste based on tolerance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: thai chicken curry, coconut curry, quick dinner, thai cuisine, comfort food