Thai Chicken Coconut Curry

Thai Chicken Coconut Curry


  • 2 to 3 tablespoons coconut oil
  • 1 medium/large sweet or yellow onion, diced
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 4 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • 1 thirteen-ounce can coconut milk
  • 1/2 cup shredded carrots
  • 1/2 cup bell pepper, chopped
  • 1 cup cauliflower, chopped
  • 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1/4 cup fresh basil, finely chopped for garnishing
  • Rice or quinoa for serving


  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, bell pepper, cauliflower, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the basil and serve over rice.

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