Description
This Thai inspired coconut chicken curry is full of bold curry flavors and easy to make in 30 minutes. It's sweet and a little spicy, with a coconut milk base that's deliciously creamy.
Ingredients
Scale
- 2 tablespoons olive oil (or coconut oil)
- 2 boneless skinless chicken breasts (about 1 - 1.5 pounds, cut into bite-sized pieces)
- 1 small yellow onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons red curry paste*
- 1 (14 oz) can coconut milk
- 2 teaspoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons maple syrup (or honey)
- 2 teaspoons curry powder**
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach
- 1 tablespoon lime juice
Optional for serving:
- White rice
- Chopped cilantro
- Lime wedges
Instructions
- Add the oil to a large skillet over medium heat. Once hot, cook the chicken for about 5 minutes, until browned on all sides, stirring frequently. Add a pinch of salt and pepper.
- Add the onion and bell pepper and saute 3 - 4 minutes, until barely tender. The chicken should be cooked through. Drain any excess liquid from the pan.
- Stir in the garlic and cook for 1 minute.
- Stir in the red curry paste and cook for 1 minute more.
- Add the coconut milk, soy sauce, maple syrup, curry powder, ginger, turmeric, salt and pepper. Stir to combine. Bring to a boil, turn the heat to medium low and simmer, covered for 5 - 10 minutes, until the peppers are tender and the curry has reached desired thickness. Stir occasionally.
- Turn the heat to low and add the spinach and lime juice. Stir occasionally for 1 - 2 minutes, until the spinach is wilted.
- Optionally, serve with a side of white rice, fresh lime wedges and chopped cilantro.
Notes
- *Spice: this recipe has a mild to medium spice level; for a lower spice level, use less red curry paste (1 tablespoon instead of 2). For more spice, sprinkle red pepper flakes on your curry before serving.
- **Curry powder: if you can't find curry powder you can make your own using 1 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon ginger.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai-Inspired
Keywords: buffalo chicken, coconut milk, curry