Thai-Inspired Coconut Chicken

Step 1: Prepare the ingredients

• Chicken: Trim any visible fat and dice the chicken breasts into small, even cubes (about 1-inch pieces).

• Vegetables:

  • Slice the onion into thin half-moons.

  • Cut the bell pepper into thin strips.

  • Peel and slice the carrot thinly (use a sharp knife or a vegetable peeler).

  • Rinse and dry the spinach if not pre-washed.

    
    

Step 2: Heat the oil

• Place a large skillet or sauté pan over medium heat.

• Add 1 tablespoon of oil and let it heat for 30 seconds until shimmering.

  
  

Step 3: Sauté the onions

• Add the sliced onions to the pan.

• Cook for 2–3 minutes, stirring occasionally, until they soften and become slightly translucent.

  
  

Step 4: Add and cook the chicken

• Add the diced chicken to the pan.

• Stir frequently, cooking for 5–6 minutes or until all sides are lightly browned. Note: The chicken doesn't need to be fully cooked through yet—it will finish cooking in the sauce.

  
  

Step 5: Add the vegetables

• Stir in the sliced bell pepper and carrot.

• Cook for another 3–4 minutes, stirring occasionally, to soften the vegetables slightly.

  
  

Step 6: Add the curry paste

• Push the veggies and chicken to the sides of the pan to create a small space in the center.

• Add 1 tablespoon of red curry paste directly into the center of the pan.

• Stir the paste for about 30 seconds to “wake it up,” then mix it into the rest of the ingredients.

  
  

Step 7: Pour in the coconut milk

• Shake the can of coconut milk well before opening.

• Pour the entire can into the pan and stir to combine it with the curry paste, chicken, and vegetables.

  
  

Step 8: Simmer the curry

• Lower the heat slightly and bring the curry to a gentle simmer.

• Let it cook for 7–10 minutes, uncovered, until the sauce slightly thickens and the chicken is fully cooked through (internal temp of 165°F or no pink inside).

  
  

Step 9: Add spinach and adjust seasoning

• Stir in the fresh spinach and cook for another 1–2 minutes, until it wilts into the curry.

• Taste the curry and add salt if needed (1/4–1/2 tsp, depending on your curry paste and coconut milk).

  
  

Step 10: Serve and garnish

• Spoon the curry into bowls.

• Optional: Top with fresh basil or cilantro and serve with a wedge of lime.

• Serve alongside or over steamed jasmine rice or quinoa, if desired.

  
  

Tips for Success:

• Spice level: Start with 1 tablespoon of curry paste and add more next time if you want more heat.

• Make it vegetarian: Swap chicken for tofu or chickpeas.

• Storage: Keeps in the fridge for up to 3 days. Reheat gently on the stove or microwave.