In the photo, this looks like it has a creamy orange sauce, which I thought was due to the red curry paste, but the orange color comes from grated carrots! I used more spinach than the 3 cups the recipe called for, and wished I had added even more, so I doubled it in my recipe.
Original recipe: One Pot Thai Chicken Coconut Curry
One Pot Thai Chicken with Carrots and Spinach
Serves 4
INGREDIENTS:
- 2-3 T. coconut oil
- 1 large yellow onion, minced
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 3 cloves garlic, minced
- 1 T. minced ginger, or 2 t. ground
- 2 t. ground coriander
- 1 13-ounce can coconut milk
- 1.5 cups shredded carrots
- 2 T. Thai red curry paste (use more or less depending on your heat tolerance)
- 1 t. himalayan pink salt
- 1/2 t. cayenne
- 6 cups fresh baby spinach leaves ( I used one handful = 1 cup)
- 1 T. lime juice
- Optional: 1/4 c. fresh cilantro leaves for garnish (I didn't have any so I left these out)
INSTRUCTIONS:
In a large skillet, melt the coconut oil over medium-high heat. Add the onion and saute until it begins to soften, about 5 minutes.
Add the chicken and cook, stirring and flipping often, until both sides are cooked.
Add the ginger, garlic and ground coriander and cook for about 1 minute stirring constantly.
Add the coconut milk, carrots, Thai curry paste, salt and pepper and stir to combine. Reduce heat to medium and allow mixture to simmer for about 5 minutes or until liquid volume has reduced and the sauce thickens slightly. This will fully cook the chicken and soften the carrots a little.
Add the spinach and lime juice and stir to combine. You may need to do this in two batches. Cook until spinach is wilted and tender, 2-3 minutes. Taste and adjust seasonings.
I served this with a little basmati rice, but it was good the next day all by itself!
(I used 5 generous handfuls of spinach and would have liked one more! Use less if you aren't a spinach fan.)