Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon curry powder
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut sugar (or brown sugar)
- 1 medium onion, diced
- 1 jalapeño, finely diced
- 4 garlic cloves, chopped
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup baby spinach
- ¼ cup chopped fresh cilantro
- ⅓ cup chopped fresh basil
- Cooked jasmine rice, for serving
Instructions
- 1. In a small bowl, mix together curry powder, turmeric, smoked paprika, cumin, black pepper, and salt. Set aside.
- 2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes.
- 3. Add jalapeño, garlic, and ginger; cook for 2 minutes until fragrant.
- 4. Add the spice mixture and stir for 30 seconds.
- 5. Add chicken pieces and brown on all sides, about 5 minutes.
- 6. Pour in coconut milk, fish sauce, lime juice, and coconut sugar. Stir to combine.
- 7. Bring to a gentle simmer, then reduce heat to low. Cover and let simmer for 30-40 minutes, until chicken is tender and sauce has thickened.
- 8. Stir in red bell pepper and baby spinach; cook for 5 more minutes until spinach is wilted.
- 9. Remove from heat and stir in fresh cilantro and basil.
- 10. Serve hot over cooked jasmine rice.
Notes
Adjust heat by removing seeds from jalapeño. For a thicker sauce, simmer uncovered for the last 10 minutes. Substitute chicken with tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Thai-inspired
Nutrition
- Calories: 520 kcal
- Sugar: 8 g
- Fat: 38 g
- Carbohydrates: 18 g
- Protein: 28 g