Simple Coconut Curry Chicken
A delightful blend of flavors with a creamy coconut base and aromatic spices, perfect for weeknight meals or family gatherings.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 1 can Full-Fat Coconut Milk 14 ounces for a rich texture.
- 2-3 tablespoons Curry Paste Red or yellow for depth of flavor.
- 2 tablespoons Vegetable Oil For sautéing.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 1 tablespoon Fresh Ginger Grated.
- 1 medium Bell Pepper Sliced, any color.
- 2 cups Fresh Spinach Added at the end of cooking.
- 0.5 teaspoon Salt To taste.
- 1 tablespoon Fresh Lime Juice Added at the end for brightness.
- to taste Fresh Cilantro For garnish.
Instructions
- Chop the chicken breast into bite-sized pieces, finely chop the onion, and mince the garlic and ginger. Slice the bell pepper and set aside the spinach for later.
- In a large skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add minced garlic and ginger to the pan, stirring for about 1 minute.
- Introduce the sliced bell pepper and sauté for an additional 2-3 minutes.
- Add the chicken pieces and cook for approximately 5-7 minutes until no longer pink.
- Stir in the curry paste and cook for another minute.
- Pour in the coconut milk, stirring well to combine.
- Bring to a gentle simmer, then reduce heat and cook uncovered for about 10-15 minutes.
- Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and lime juice, stirring well.
- Let it sit for a few minutes before serving over rice or with naan, garnished with cilantro.
Notes
For variations, consider adding different vegetables or proteins, or adjusting the spice level to your preference.