Chicken Curry with coconut Milk
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Chicken Curry with Coconut Milk

This chicken curry with coconut milk recipe is easy, healthy, and simple. It's a creamy and mild yellow curry with fresh spinach and red peppers that my family just adores. Top with roasted cashews and serve with rice for a delicious, quick dinner! 
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 547kcal
Author Heather Cheney

Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground black pepper
  • 1/2 medium onion finely diced
  • 1 pinch baking soda
  • 2 1/2 " piece of ginger peeled and finely minced
  • 4 cloves garlic minced
  • 1, 15 ounce can coconut milk
  • 2 pounds boneless skinless chicken breast thinly sliced
  • 1 1/2 teaspoons kosher salt
  • 1 red bell pepper sliced
  • 6 ounces baby spinach
  • 1/2 cup fresh cilantro chopped

Instructions

  • Heat oil in a large skillet over medium heat. Stir curry powder and black pepper into oil and cook for about 1 minute, stirring constantly until fragrant. 
  • Stir onion and baking soda into spices and cook, stirring until onions are tender-- about 3-4 minutes. Add ginger and garlic to the pan and cook for 30 seconds followed by the coconut milk and bring to a simmer.
  • Season chicken with the salt and add to the simmering coconut milk with the red pepper. Bring to a boil,reduce heat to low and cover. Cook at a low simmer for about 5-6 minutes or until chicken is cooked through and peppers are tender. 
  • Stir spinach and cilantro into the finished curry and season with soy sauce or fish sauce to taste. Serve with rice. 

Nutrition

Serving: 1serving | Calories: 547kcal | Carbohydrates: 9g | Protein: 52g | Fat: 34g | Saturated Fat: 25g | Cholesterol: 145mg | Sodium: 1256mg | Potassium: 1454mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5135IU | Vitamin C: 56.3mg | Calcium: 90mg | Iron: 6.4mg