Creamy Coconut Chicken Curry

Name: Creamy Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Thai
Ingredients: 1 ½ lb Chicken Breast (1 1/2 pounds boneless skinless chicken breast, diced); 1 piece Yellow Onion (1 small yellow onion, thinly sliced); 1 piece Red Bell Pepper (1 red bell pepper, thinly sliced); 4 cloves Garlic (4 cloves garlic, minced); 2 tsp Ginger (2 teaspoons ginger, grated); 2 tbsp Thai Red Curry Paste (2-3 tablespoons red curry paste — up to 3); 1 oz Coconut Milk (1 – 15oz can coconut milk — up to 15); 1 tsp Fish Sauce (1 teaspoon fish sauce); 2 tbsp Coconut Aminos (2 tablespoons coconut aminos); 2 tsp Brown Sugar (2 teaspoons brown sugar); ¼ cup Lime Juice (1/4 cup fresh lime juice); 2 cup Baby Spinach (2 cups baby spinach); ¼ cup Thai Basil (1/4 cup Thai basil leaves, plus more chopped for garnish); 0 pieces Cilantro (cilantro, for garnish); 0 pieces Scallion (sliced green onion, for garnish); 0 pieces Rice (cooked rice, for serving)

Creamy Coconut Chicken Curry - Dinner (Thai)

50 minThai

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Chicken Breast1 ½ lb · 1 1/2 pounds boneless skinless chicken breast, diced
Yellow Onion1 piece · 1 small yellow onion, thinly sliced
Red Bell Pepper1 piece · 1 red bell pepper, thinly sliced
Garlic4 cloves · 4 cloves garlic, minced
Ginger2 tsp · 2 teaspoons ginger, grated
Thai Red Curry Paste2 tbsp · 2-3 tablespoons red curry paste — up to 3
Coconut Milk1 oz · 1 – 15oz can coconut milk — up to 15
Fish Sauce1 tsp · 1 teaspoon fish sauce
Coconut Aminos2 tbsp · 2 tablespoons coconut aminos
Brown Sugar2 tsp · 2 teaspoons brown sugar
Lime Juice¼ cup · 1/4 cup fresh lime juice
Baby Spinach2 cup · 2 cups baby spinach
Thai Basil¼ cup · 1/4 cup Thai basil leaves, plus more chopped for garnish
Cilantro0 pieces · cilantro, for garnish
Scallion0 pieces · sliced green onion, for garnish
Rice0 pieces · cooked rice, for serving

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Steps

1Cook the Chicken: Season the diced chicken breast with salt and pepper and toss to evenly coat.
2Heat a large pan, like a braising dish, over medium heat. Once hot, add the avocado oil and then cook the chicken for 3-4 minutes on each side until browned. Once browned, removed the chicken from the pan and set aside.
3Make the red curry sauce
4Add the sliced peppers and onions to the skillet and saute for a few minutes until tender.
5Next, add the garlic, ginger, and red curry paste and stir to combine.
6Then, add the coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce to the skillet and stir until well combined.
7Add chicken back to the red curry sauce and then bring to a simmer. Turn the heat to medium-low and all let the curry simmer for 10-15 minutes until the chicken has cooked through and the curry has thickened slightly.
8Turn off the heat and stir in the spinach and Thai basil.
9Serve the curry over rice served with more fresh herbs and green onion. Enjoy!