Description
A rich and aromatic red curry chicken served over fluffy coconut rice, with fresh spinach stirred in for a vibrant finish. This one-pot meal is creamy, spicy, and deeply satisfying.
Ingredients
Scale
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1/2 teaspoon salt
- For the Red Curry Chicken:
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 3 cups fresh spinach
- Fresh basil or cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice in cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Cook the chicken:
- While the rice cooks, heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken to a plate.
- Make the curry sauce:
- Reduce heat to medium. Add red curry paste to the same pot and cook, stirring, for 1 minute until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Add fish sauce and brown sugar. Bring to a simmer.
- Combine and simmer:
- Return the chicken to the pot along with any accumulated juices. Add the bell pepper and snap peas. Simmer for 10 minutes, until vegetables are tender and chicken is cooked through.
- Add spinach:
- Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Taste and adjust seasoning with more fish sauce or sugar if needed.
- Serve:
- Spoon the coconut rice into bowls, top with the red curry chicken and vegetables. Garnish with fresh basil or cilantro and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 580
- Sugar: 8g
- Fat: 32g
- Carbohydrates: 45g
- Protein: 28g