Coconut Curry Chicken
Dinner · Thai
Tender chicken simmered in creamy coconut milk with mild curry spices and vegetables, aromatic and gently warming.
Recipe code EJU9TE · enter it in Anychef
Ingredients
- 1.5 lb chicken breast
- 1 can coconut milk
- 2 tablespoons curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 4 cloves garlic
- 1 tablespoon ginger
- 2 potatoes
- 1 cup bell peppers
- 2 cups spinach
- 1 lime
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Save this recipeInstructions
- Step 1 of 6
Cut chicken into 1-inch cubes. Peel and cut potatoes into 1-inch chunks. Slice bell peppers into strips.
- Step 2 of 6
Heat 1 tablespoon oil in a large pot over medium heat. Add minced garlic and ginger, cooking until fragrant, 1 minute.
- Step 3 of 6
Stir in curry paste and cook for 1 minute, then add chicken pieces. Cook until the chicken is no longer pink on the outside, about 5 minutes.
- Step 4 of 6
Pour in coconut milk, fish sauce, and palm sugar. Bring to a simmer and add potato chunks, cooking for 15 minutes until potatoes are nearly tender.
- Step 5 of 6
Add bell peppers and spinach, cooking for 4 minutes until vegetables are tender and spinach wilts.
- Step 6 of 6
Squeeze lime juice into the curry just before serving. Taste and adjust seasoning as needed. Serve over jasmine rice.
