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

Keyword beginner, creamy, mild

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 547kcal

Author Heather Cheney

Ingredients

1 tablespoon coconut oil or olive oil
1 tablespoon curry powder
½ teaspoon ground black pepper
½ medium onion finely diced
1 pinch baking soda
2 ½ " 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 ½ teaspoons kosher salt
1 red bell pepper sliced
6 ounces baby spinach
½ 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