Chicken Coconut Curry

This curry is one of my go to weeknight dinners and I am so excited to share this recipe with you! This curry is on the table in about an hour, however, if you prep all the ingredients the night before it takes about half the time.

This curry is extremely versatile, you can add different vegetables like sweet potatoes, butternut squash, carrots or broccoli. You can also omit the meat and fish sauce and add extra vegetables for a delicious vegan meal.

Weeknight Coconut Curry

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Yield: 6

Author: Telly

Prep time: 20 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 Hour

Chicken and vegetables simmered in a rich Thai coconut curry sauce

Ingredients

• 1 tablespoon neutral oil
• 1 medium onion, sliced into half moons
• 1/2 lb. gold potatoes, rinsed and cubed (2-3 potatoes)
• Kosher salt
• 1.5-2 lb. boneless skinless chicken thighs or breasts, cubed
• 2 teaspoons turmeric
• 1 teaspoon curry powder
• 3 tablespoons Thai red curry paste or 14 oz Red Curry Simmer Sauce
• 3 plum or Roma tomatoes, chopped
• One can unsweetened full- fat coconut milk
• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 1/4-1/2 cup cilantro, roughly chopped
• 1 bunch fresh spinach, rinsed, dried and roughly chopped or one 8 oz. package frozen chopped spinach, defrosted and thoroughly drained

Instructions

1. In a large pot over medium high heat, heat oil. Add the onions and a pinch of salt. Stir often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
2. Add potatoes and chicken, cook for about 5 minutes, or until the chicken is no longer pink.
3. Add the curry powder, turmeric, and red curry paste and stir until everything is coated in the paste and seasonings.
4. Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan, if you are using a simmer sauce you can skip this step.
5. Add the fish sauce and brown sugar and bring to a boil over medium high heat.
6. Once the curry has come to a boil adjust the heat to low and simmer for 30 minutes, stirring occasionally.
7. Add cilantro and spinach and stir, simmer for an additional two minutes.
8. Serve over basmati or jasmine rice.

Nutrition Facts

Calories

360.11

Fat (grams)

19.79 g

Sat. Fat (grams)

13.51 g

Carbs (grams)

19.67 g

Fiber (grams)

4.25 g

Net carbs

15.41 g

Sugar (grams)

6.60 g

Protein (grams)

29.38 g

Sodium (milligrams)

839.28 mg

Cholesterol (grams)

64.26 mg