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THAI CHICKEN COCONUT CURRY WITH VEGGIES

Cook: +- 20 minutes | Servings: 10 portions

THAI CHICKEN COCONUT CURRY WITH VEGGIES

I doubled the quantities to make enough for 10 packed work lunches.

  • 2 – 3 tablespoons oil
  • 1 large onion, diced
  • 500 g boneless skinless chicken breast, diced into bite-sized pieces
  • 3 garlic cloves, finely minced
  • 2 – 3 teaspoons ginger (fresh is best)
  • 2 teaspoons ground coriander
  • 1 can coconut cream or milk
  • 1 – 1 ½ cups shredded carrots
  • 1 – 3 tablespoons red curry paste or to taste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups fresh spinach leaves
  • 1 tablespoon lemon juice
  • ¼ cup fresh coriander, finely chopped for garnish
  • steamed basmati rice to serve

In a large pan add the oil and onion, sauté over medium-high heat until the onion begins to soften, about 5 minutes
Add the chicken and cook for about 5 minutes, or until chicken is cooked.
Add the garlic, ginger and coriander and cook for about 1 minute, until fragrant.
Add the coconut milk, carrots, curry paste, salt and pepper and stir through.
Reduce the heat to medium and allow mixture to gently simmer for about 5 – 10 minutes.
Add the spinach and lime juice and stir to combine.
Simmer for another 1 – 2 minutes until the spinach has wilted.
Taste and optionally add additional curry paste, salt and pepper if referred.
Serve with steamed basmati rice.

Note:
This dish can be kept in airtight containers in the fridge for work lunches up to 5 days.

Recipe and photo: Chanté de Goede

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