Description
This Creamy Coconut Chicken Curry with Jasmine Rice is a luxurious dish that combines tender chicken with a rich coconut sauce, perfect for any weeknight dinner. Experience the harmonious blend of sweet, savory, and aromatic spices that will transport your taste buds.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 tablespoon cooking oil (like vegetable or coconut oil)
- 1 diced yellow onion
- 2 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 2–3 tablespoons red or yellow Thai curry paste
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken broth (or vegetable broth)
- 1 teaspoon brown sugar
- 1 tablespoon fish sauce (optional)
- 1 sliced red bell pepper
- 2 cups fresh spinach
- Juice of 1/2 lime
- 1 cup jasmine rice
- 1.5 cups water
- Salt and pepper to taste
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of water in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 12-15 minutes, or until all the water is absorbed. Remove from heat and let it steam, covered, for another 5 minutes before fluffing with a fork.
- Pat the chicken dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of cooking oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until lightly browned. Remove the chicken from the pan and set aside.
- Reduce the heat to medium. Add another teaspoon of oil to the pan if needed. Add the diced onion and cook, stirring occasionally, for 3-5 minutes until softened. Stir in the minced garlic and grated ginger and cook for another minute until fragrant. Add 2-3 tablespoons of your chosen curry paste and cook, stirring constantly, for 1-2 minutes.
- Pour in the can of coconut milk, scraping up any browned bits from the bottom of the pan. Add the chicken broth, brown sugar, and fish sauce (if using). Stir well to combine and bring the mixture to a gentle simmer.
- Return the seared chicken pieces to the simmering sauce. Reduce the heat to low, cover the pan, and let the curry gently simmer for 15-20 minutes, or until the chicken is cooked through and fork-tender.
- Stir in the sliced red bell pepper and continue to simmer for another 5-7 minutes, or until the bell pepper is tender-crisp. Finally, add the fresh spinach and cook just until it wilts down, about 1-2 minutes.
- Remove the curry from the heat. Stir in the juice of 1/2 lime. Taste and adjust seasonings as needed. Serve immediately over the fluffy jasmine rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't rush the blooming of the curry paste with the aromatics, as it enhances the flavor. Always taste and adjust seasonings before serving to achieve the perfect balance.