Creamy Coconut Chicken Curry
Indulge in this aromatic chicken curry enriched with creamy coconut milk and a blend of vibrant spices. Each bite delivers a harmony of flavors—juicy chicken simmered to perfection in a fragrant sauce, served over fluffy rice or with warm naan. Perfect for cozy dinners or impressing guests, this dish brings the taste of the tropics to your table!
ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 cups spinach leaves, fresh
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Cilantro, for garnish
- Cooked rice or naan, for serving
steps
- 1.
In a large skillet, heat coconut oil over medium heat and sauté the onion until translucent.
- 2.
Add garlic and ginger, stirring for another minute until fragrant.
- 3.
Stir in red curry paste, cooking for 2 minutes to release its flavors.
- 4.
Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
- 5.
Pour in coconut milk and chicken broth, stirring well to combine.
- 6.
Bring the mixture to a simmer, then reduce heat and let it cook gently for 15 minutes.
- 7.
Stir in spinach, fish sauce, and brown sugar; allow to cook for an additional 5 minutes until spinach is wilted.
- 8.
Season with salt and pepper to taste, adjusting the sweetness or saltiness as desired.
- 9.
Serve hot over rice or with naan, garnished with fresh cilantro.
