Easy Coconut Chicken Curry

Ingredients

• 1.5 lbs (680g) boneless chicken thighs
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz / 400ml) full-fat coconut milk
• 1/2 cup (120ml) chicken broth
• 1 tablespoon fish sauce (or soy sauce)
• 1 teaspoon sugar
• 1 red bell pepper, sliced
• 2 cups baby spinach
• Juice of 1 lime
• Fresh cilantro or parsley for garnish

Instructions

1. 1Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs 4-5 minutes per side until golden brown. Remove to a plate and set aside.
2. 2In the same pan, cook diced onion for 3 minutes until softened. Add garlic and ginger and cook 1 minute. Add red curry paste and stir-fry for 1 minute until fragrant — this blooms the spices.
3. 3Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Add fish sauce and sugar and stir.
4. 4Return the seared chicken to the pan. Bring to a gentle simmer and cook for 10 minutes. Add sliced bell pepper in the last 5 minutes and baby spinach in the last 1 minute.
5. 5Squeeze lime juice over the curry. Taste and adjust salt. Garnish with fresh cilantro or parsley and serve over steamed jasmine rice.

Nutrition (per serving)