Easy Skillet Thai Curry (Print-Friendly Version)

Creamy and rich Thai curry with juicy chicken, vibrant veggies, and a silky coconut milk base.

# Ingredients:

01 - 1 pound chicken breasts, skin and bones removed, cut into small cubes

02 - 1 medium or large yellow or sweet Vidalia onion, chopped finely

03 - 2-3 tablespoons of coconut oil

04 - 1 teaspoon kosher salt

05 - 1-3 tablespoons red curry paste (Thai-style)

06 - 1/2 teaspoon black pepper

07 - 3 finely chopped garlic cloves

08 - 2-3 teaspoons ground ginger powder

09 - 2 teaspoons coriander powder

10 - 1-1.5 cups of grated carrots

11 - 3 cups fresh spinach leaves

12 - 1 (13-ounce) can of coconut milk

13 - 1/4 cup of freshly chopped cilantro

14 - 1-2 tablespoons of brown sugar (optional)

15 - 1 tablespoon of fresh lime juice

16 - Serve with quinoa, rice, or naan (optional)

01 - Put the oil in a big pan and warm it over medium heat. Toss in the onion and cook for about 5 minutes until it's softened.

02 - Add the chicken pieces and stir them around. Let them cook through, roughly 5 minutes.

03 - Mix in the garlic, ginger, and coriander. Let it cook for about a minute until it smells amazing.

04 - Pour in the coconut milk, toss in carrots, curry paste, salt, and pepper. Let it bubble gently for 5 minutes so it thickens a little.

05 - Toss in spinach and lime juice, letting the spinach wilt. Add brown sugar if you want and adjust flavors as needed.

01 - Curry paste can be swapped with curry powder if needed.

02 - It stays fresh in the fridge for up to 7 days.

03 - Lite or regular coconut milk both work fine for this.