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Coconut Curry Chicken

Coconut Curry Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 tsp kosher salt
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp packed brown sugar
  • 1 1/2 tsp fish sauce
  • 1 red bell pepper, sliced
  • 2 cups packed baby spinach
  • 1 lime, cut into wedges
  • Fresh cilantro leaves, for serving

Method
 

  1. Heat oil in a large skillet over medium-high. Season chicken with salt, sear 4-5 minutes per side until browned, then transfer to a plate.
  2. Lower heat to medium, add onion and cook 3-4 minutes until softened. Stir in garlic and ginger for 30 seconds, then fry the curry paste for 30 seconds.
  3. Pour in coconut milk, brown sugar, and fish sauce. Stir and bring to a gentle simmer. Return chicken to the pan and simmer uncovered for 15 minutes.
  4. Add bell pepper and spinach, stirring 1 minute until spinach wilts and pepper softens slightly. Taste and adjust salt or sweetness.
  5. Ladle over rice, squeeze lime over each bowl, and scatter cilantro on top. Serve immediately.

Notes

Use full-fat coconut milk and keep the heat at a gentle simmer to avoid a grainy sauce. The curry thickens as it cools, so thinning it with a splash of water when reheating brings back the original texture.