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Chicken coconut curry
- Coconut Oil 20 ml Chicken breast 200 gm Coconut oil 20 gm
- Yellow Onion 100 gm
- Minced garlic 5 gm
- Chopped ginger 10 gm
- Coriander powder 1 tsp
- Coconut milk (lite) 200 ml (you can use normal one too)
- Carrot 40 gm
- Spinach chopped 50 gm
- Thai red curry paste 2-3 tbsp (i used 2 tbsp )
- Salt n Freshly grounded black pepper (according to your taste )
- Turmeric powder 1 tsp (optional )
- Lime juice 1 -2 tbsp (according to your taste )
To a skillet , add the oil , onion , and sauté over medium high heat until the onion begins to soften about 5 min
Add the bite sized pieces of chicken and cook for about 5 minutes ,flip n stir often to ensure even cooking
Add the garlic ,ginger,coriander powder ,and cook for about 1 minutes ,stir frequently.
Add coconut milk, shredded carrots Thai red curry paste ,salt n black pepper , and stir to combine. Reduce the heat to medium , and allow mixture to gently boil for about 5 minutes , or until liquid volume has reduced as much as desired and thickens slightly.
Add the baby spinach or chopped spinach ,lime juice , and stir to combine . Cook until spinach has wilted n tender , about 1 to 2 minutes .
Evenly sprinkle cilantro leaves / basil leaves and serve immediately with rice ,naan etc
Note : you can cook this recipe with other non-veg options ( shrimp , fish etc ) veg options ( paneer /tofu / soya nuggets ) lots of veggies (all colored bell pepper ,broccoli,baby corn,cauliflower ,cabbage ) etc
Taste is too good .I tried it first time n results is wonderful ..