Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 cups fresh spinach
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup jasmine rice
- 1 1/2 cups water
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook jasmine rice according to package directions with water and a pinch of salt; set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add onion and cook until softened, about 3 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and chicken broth, stirring to combine.
- Return chicken to the pot. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through.
- Stir in fish sauce and brown sugar. Adjust salt to taste.
- Add spinach and cook until wilted, about 2 minutes.
- Serve over fluffy jasmine rice. Garnish with cilantro if desired.
Notes
For a spicier version, add extra red curry paste or a diced Thai chili. This dish can be made ahead and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Thai-inspired
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 40g
- Protein: 32g