Thai Chicken Coconut Curry (Red Curry)

averiecooks.com

Patty M

2 to 3 T coconut oil (or olive oil)

1 medium/large sweet Vidalia or yellow onion, diced small

1 lb boneless skinless chicken breast, cut into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 to 3 t ground ginger or 1 T fresh ginger, finely chopped

2 t ground coriander

one 13-ounce can full fat coconut milk

1 to 1 ½ c shredded carrots

1 to 3 T Thai red curry paste, or to taste (curry powder may be substituted, to taste)

1 t kosher salt, or to taste

½ t freshly ground black pepper, or to taste

about 3 c fresh spinach leaves

1 T lime juice

1 to 2 T brown sugar, optional and to taste

¼ c fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving

Note: Ingredients may have been altered from the original.

Directions at averiecooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer