Thai Chicken Coconut Curry
www.averiecooks.com
www.averiecooks.com
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Ingredients

  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 1 one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 11 to 1 1/2 cups shredded carrots
  • 11 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
  • 12 to 3 tablespoons coconut oil (olive oil may be substituted)1 medium/large sweet Vidalia or yellow onion, diced small1 pound boneless skinless chicken breast, diced into bite-sized pieces3 cloves garlic, finely minced or pressed2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped2 teaspoons ground corianderone 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)1 to 1 1/2 cups shredded carrots1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)1 teaspoon kosher salt, or to taste1/2 teaspoon freshly ground black pepper, or to tasteabout 3 cups fresh spinach leaves1 tablespoon lime juice1 to 2 tablespoons brown sugar, optional and to taste1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)rice, quinoa, or naan, optional for serving

Instructions

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