Description
Savor the rich flavors of Easy Thai Chicken Coconut Curry, featuring tender chicken, creamy coconut milk, and vibrant vegetables for a delightful meal that impresses every time.
Ingredients
Scale
- 1 lb boneless chicken thighs, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, bruised
- 1 bell pepper, sliced
- 2 cups fresh spinach
- 1 tbsp fish sauce
- 1 tsp sugar
- Juice of 1 lime
Instructions
- Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Stir in red curry paste and cook until well combined.
- Add chopped chicken thighs with a pinch of salt; cook until no longer pink (about 5-7 minutes).
- Pour in coconut milk, mixing gently to combine. Bring to a simmer.
- Add bell peppers and spinach; simmer for about 10 minutes until veggies are tender.
- Finish with freshly squeezed lime juice before serving over jasmine rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg