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30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE

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30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE

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PREP TIME: 5 mins | COOK TIME: 20 mins | TOTAL TIME: 25 mins | YIELD: 6

This delicious Thai Chicken Coconut curry is packed with incredible flavour that everyone will sure to enjoy. A thirty-minute all in one meal with tender bite-sized chunks of chicken, fragrant red curry sauce, and a bundle of healthy spinach.

INGREDIENTS:

2 tbsp coconut oil

1 lb boneless skinless chicken breasts, cut into small pieces

1 onion, diced

4 cloves garlic, minced

1 tablespoon ground ginger

1 tablespoon ground coriander

1 1/2 c coconut milk (or 1 13 ounces can coconut milk)

2 c shredded carrots

2 tablespoons red curry paste

1 teaspoon salt

1/2 teaspoon black pepper

4 c fresh spinach or kale

1/8 c brown sugar

1 bunch cilantro, chopped

Lime wedges

3 c cooked basmati rice

HOW TO MAKE 30-MINUTE THAI CHICKEN COCONUT CURRY:

Step 1: Heat coconut oil in a large skillet over medium heat.

Step 2: Saute the onions for about a minute or two or until the onions begin to get tender.

Step 3: Add the pieces of chicken to the skillet. Stir well and cook for 2 to 3 minutes more or until the sides are a bit browned.

Step 4: Add in the garlic, ginger, and coriander. Stir until incorporated.

Step 5: Pour the coconut milk into the skillet, add in the red curry paste, salt, and pepper. Mix well with shredded carrots.

Step 6: Simmer for 4 to 5 minutes over medium heat, stirring often.

Step 7: Stir in the brown sugar and spinach or kale and cook for 3 to 4 minutes more.

Step 8: When done, garnish with chopped cilantro and add some lime wedges on the side. Serve over rice. Enjoy!

SLOW COOKER INSTRUCTIONS:

Step 1: In a skillet, cook the chicken for about 2 to 3 minutes until brown.

Step 2: Transfer the cooked chicken to the slow cooker and add the other ingredients except for the spinach. Stir.

Step 3: Cook for about 4 hours on low heat.

Step 4: Add the spinach and sit for at least 15 minutes. Garnish with cilantro and lime and serve with rice.

INSTANT POT INSTRUCTIONS:

Step 1: Set the Instant Pot to “Saute” and add in the coconut oil, onion, and chicken. Stir and cook for about 3 to 4 minutes or until the chicken is brown.

Step 2: Add the rest of the ingredients into the pot except for the spinach. Stir well to break any bits apart.

Step 3: Seal and cook for another 4 minutes on manual high.

Step 4: Naturally release the pressure for 10 minutes before releasing the rest of the pressure.

Step 5: Add in the spinach or kale and stir.

Step 6: Allow this to sit for at least 5 minutes before serving with rice. Garnish with cilantro and some lime wedges.

NOTE:

To cut the chicken breasts easier and faster, use kitchen shears instead of a knife.

NUTRITION FACTS:

Amount Per Serving: CALORIES: 445 TOTAL FAT: 20g SATURATED FAT: 15g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 64mg SODIUM: 620mg CARBOHYDRATES: 39g FIBER: 4g SUGAR: 7g PROTEIN: 29g

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