Description
A quick and flavorful Yellow Thai Chicken Coconut Curry, perfect for weeknight dinners and cozy gatherings.
Ingredients
Scale
- 1 lb chicken breast, cut into pieces
- 1 can coconut milk
- 2 tablespoons yellow curry paste
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 2 cups spinach
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh cilantro for garnish
- Lime wedges
- Salt to taste
Instructions
- Heat a splash of oil in a large skillet over medium heat. Add the sliced onions, minced garlic, and ginger. Sauté until fragrant and softened.
- Incorporate the yellow curry paste and stir for about a minute to unlock its flavors.
- Add the chicken pieces to the skillet and cook until no longer pink.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Introduce the sliced bell pepper and cook until slightly softened.
- Stir in the fish sauce, brown sugar, and spinach, cooking just until the spinach wilts.
- Taste the curry and adjust the seasoning with salt as needed.
- Serve hot over rice, garnished with fresh cilantro and lime wedges.
Notes
You can customize this recipe with your favorite vegetables or substitute chicken with tofu for a plant-based option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg