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Ingredients
Scale
- 1 3/4 cups Coconut Milk (regular, not light), divided
- 2 Tablespoons Thai Curry Paste (adjust to taste)
- 1 teaspoon Grated Fresh Ginger (substitutable with ground ginger)
- 1 teaspoon Ground Coriander
- 1 pound Boneless, Skinless Chicken Breast, cubed
- 1 Red Bell Pepper, diced
- 1 cup Water or Chicken/Vegetable Stock
- 1 Tablespoon Fish Sauce (or soy sauce/Tamari as a substitute)
- 2 teaspoons Brown Sugar
- 5 ounces Baby Spinach
- Juice of 1 Lime, sliced into wedges
- Cilantro (for garnish, optional)
- Rice (for serving)
Instructions
- Heat a Dutch oven or sauté pan over medium heat and add 3/4 cup of coconut milk.
- Add curry paste and cook for 5-6 minutes until reduced by half.
- Stir in grated ginger and ground coriander, cooking for 1 minute.
- Add chicken and bell pepper, coating with curry paste.
- Pour in water, remaining coconut milk, fish sauce, and brown sugar; bring to a boil.
- Reduce heat and simmer on low for 10 minutes.
- Before serving, stir in baby spinach until wilted and add lime juice.
- Serve over rice, garnished with cilantro and lime wedges.
Notes
Using fresh coconut milk enhances the flavor.
Feel free to customize with various vegetables like zucchini or snap peas.
You can adjust spice levels by changing the amount of curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop/Instant Pot
- Cuisine: Thai
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 25
- Cholesterol: 80