Description
This Creamy Coconut Chicken Curry combines tender chicken and a rich, savory, herby red curry sauce. Served over rice, it’s an easy, one-skillet comfort food dinner that’s ready to eat in about 30 minutes!
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breast, diced
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
- 2-3 tablespoons red curry paste
- 1 - 15oz can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup fresh lime juice
- 2 cups baby spinach
- 1/4 cup Thai basil leaves, plus more chopped for garnish
- cilantro, for garnish
- sliced green onion, for garnish
- cooked rice, for serving
Instructions
- Cook the Chicken: Season the diced chicken breast with salt and pepper and toss to evenly coat.
- Heat a large pan, like a braising dish, over medium heat. Once hot, add the avocado oil and then cook the chicken for 3-4 minutes on each side until browned. Once browned, removed the chicken from the pan and set aside.
- Make the red curry sauce: Add the sliced peppers and onions to the skillet and saute for a few minutes until tender.
- Next, add the garlic, ginger, and red curry paste and stir to combine.
- Then, add the coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce to the skillet and stir until well combined.
- Add chicken back to the red curry sauce and then bring to a simmer. Turn the heat to medium-low and all let the curry simmer for 10-15 minutes until the chicken has cooked through and the curry has thickened slightly.
- Turn off the heat and stir in the spinach and Thai basil.
- Serve the curry over rice served with more fresh herbs and green onion. Enjoy!
