Thai Cury Chicken

16 Ingredients | 30 Minutes | 340 Calories

Nutrition
30% DV 350 Calories 40% DV 18g protein 60% DV 12g Fat
Ingredients
  • 1 vidalia onion (or yellow onion, diced small)
  • 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
  • 3 teaspoons ground ginger (or 1 tablespoon fresh ginger, finely chopped)
  • 2 teaspoons ground coriander
  • 13 ounces coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 1 1/2 cups shredded carrots
  • 3 tablespoons Thai red curry paste (or to taste, curry powder may be substituted, to taste)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 2 tablespoons brown sugar (optional and to taste)
  • rice (quinoa, or naan, optional for serving)
Directions
  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.