I love a coconut curry. The coconut milk makes it feel so light and healthy but at the same time it tastes like comfort food. It is comfort food. This is one of the few curry/soup-like dishes I actually make in warmer months. Not all recipes can make the cut as suitable for year round cooking.
Ingredients:
- 3 tablespoons coconut oil (olive oil may be substituted)
- 1 large yellow or sweet Vidalia onion, diced small
- 2 pounds boneless skinless chicken breast or thighs, diced (bite-sized pieces)
- 3 cloves garlic pressed (or minced, I prefer pressed)
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 4 teaspoons ground coriander
- two 13-ounce cans coconut milk (I use full-fat)
- 1 cup shredded carrots (can use more or less)
- 4 oz (or 4 tablespoons) Thai red curry paste, or to taste.
- 1 teaspoon kosher salt, or to taste (I typically don’t add salt)
- 1/2 teaspoon freshly ground black pepper, or to taste
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 to 2 tablespoons brown sugar (optional)
- 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
Serve with basmati rice and naan. You can also use quino.
Directions:
Saute onions until they start to become translucent
Add chicken and cook for around 5 minutes, stirring and/or flipping to ensure even cooking.
Add ginger, garlic, and coriander and stir until fragrant, around 1 minute.
Add carrots, thai curry paste, and coconut milk. Simmer for 10-30 minutes.
Ya done.
