Coconut Chicken Curry

A fragrant and creamy chicken curry, infused with warming spices and rich coconut milk, served with fluffy jasmine rice and vibrant sautéed spinach.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Medium
• Cost: $2.81/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• boil
• comfort food
• savory
• spicy

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil (extra virgin)
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoon curry powder
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon red pepper flakes
• 1 can full-fat coconut milk (full-fat)
• 0.5 cup chicken broth (low-sodium)
• 0.5 cup frozen peas
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1.5 cup jasmine rice (uncooked)
• 3 cup water
• 5 ounce fresh spinach

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken thighs and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Sear until lightly browned on all sides, about 5 minutes. Remove chicken from pot and set aside.
2. Add the chopped yellow onion to the pot, reducing heat to medium. Sauté until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
3. Stir in the curry powder, ground turmeric, and red pepper flakes (if using) and cook for 1 minute, allowing the spices to toast.
4. Pour in the full-fat coconut milk and chicken broth. Return the seared chicken to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
5. While the curry simmers, cook the jasmine rice: Combine 1 1/2 cups of jasmine rice with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and rice is tender.
6. Stir the frozen peas and fresh spinach into the curry. Cook for another 2-3 minutes, until the spinach is wilted and the peas are heated through. Season the curry with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, tasting and adjusting as needed.
7. Serve the coconut chicken curry hot over the fluffy jasmine rice.

Notes

Adjust the amount of red pepper flakes to suit your preferred spice level. This curry is also excellent with other vegetables like chopped bell peppers or green beans added with the peas.

Nutrition (per serving)

• Calories: 615
• Protein: 37 g
• Carbohydrates: 54 g
• Fat: 29.5 g
• Fiber: 5.8 g
• Sodium: 780 mg
• Saturated Fat: 19.1 g
• Sugar: 5.1 g
• Cholesterol: 125 mg