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
