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- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 can (13.5 oz) coconut milk - 2 tablespoons curry paste (red or green) - 1 onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 bell pepper, sliced (red or yellow) - 1 cup spinach (fresh or frozen) - 2 tablespoons vegetable oil - Salt to taste In this recipe, the foundation is simple yet full of flavor. The boneless chicken thighs are juicy and tender. They absorb the rich taste of the coconut milk and curry paste well. Coconut milk adds creaminess and a hint of sweetness. The curry paste brings spices and warmth, while the veggies add crunch and nutrients. - Fresh cilantro - Lime wedges Garnishes like fresh cilantro and lime wedges can elevate your dish. Cilantro adds brightness, and lime gives a tangy kick. They create a perfect balance with the rich curry. - Chicken breast vs. thighs - Alternative curry pastes If you prefer, you can use chicken breast instead of thighs. Breast meat is leaner, but thighs offer more flavor. For curry paste, try different types. Green curry paste is spicier than red. Choose what suits your taste! {{ingredient_image_1}} 1. First, grab a large skillet. Heat 2 tablespoons of vegetable oil over medium heat. 2. Add 1 finely chopped onion and sauté it for 2-3 minutes. The onion should turn translucent. 3. Next, stir in 3 minced garlic cloves and 1-inch grated ginger. Cook for another minute. You'll love the smell! 1. Now, add 1 pound of boneless chicken thighs, cut into bite-sized pieces. 2. Lightly season the chicken with salt. Cook for about 5-7 minutes. You want the chicken to brown nicely. 3. Stir in 2 tablespoons of curry paste. Cook for an additional minute. Make sure the chicken is coated well. 1. Pour in 1 can of coconut milk. Bring this mixture to a gentle simmer. 2. Let it cook for 5-10 minutes. The chicken should be fully cooked, and the sauce should thicken slightly. 3. Add 1 sliced bell pepper and 1 cup of spinach. Stir to combine everything. Cook for another 2-3 minutes. The bell pepper should be tender, and the spinach wilted. 4. Taste the curry and adjust the seasoning if needed. Enjoy the burst of flavors! To save time, cut chicken into small pieces. This helps it cook faster. Use a hot skillet to sear the chicken quickly. For seasoning, add salt early while cooking the chicken. This allows the flavors to blend well. Taste as you go. Adjust the salt and spice level based on your preference. A large skillet works best for this dish. It gives enough space for the chicken and sauce. A wooden spoon helps you stir without scratching the pan. Use a sharp knife and cutting board for prepping. These tools make chopping fast and safe. To thicken the curry, simmer it longer without the lid. This lets steam escape and reduces liquid. If it seems too thick, add a splash of coconut milk or water. For creaminess, use full-fat coconut milk. It gives a rich flavor that makes the dish stand out. Stir well to mix the milk into the sauce. Pro Tips Use Fresh Spices: Fresh spices can elevate the flavor profile of your curry. If possible, use freshly ground spices instead of pre-ground ones for a more vibrant taste. Customize Heat Level: Adjust the amount of curry paste based on your heat preference. Start with a smaller amount and increase until you reach your desired spice level. Add Vegetables: Feel free to incorporate other vegetables such as zucchini or peas to enhance the nutritional value and texture of your curry. Serve with Sides: Pair your coconut chicken curry with rice or naan to soak up the delicious sauce, making for a complete meal experience. {{image_2}} You can change the protein in this dish. Try tofu or shrimp for a twist. Tofu works great for a vegan option. It soaks up all the flavor. Shrimp cooks quickly and adds a nice touch. For a plant-based meal, use chickpeas instead of chicken. They add protein and texture. Want it mild? Use less curry paste. Start with one tablespoon, then taste. You can always add more later. To make it spicy, go for extra curry paste. Add red pepper flakes or chopped chili for heat. Mixing spices like cumin or turmeric can add depth, too. This curry is best served with rice or naan. The rice soaks up the sauce nicely. Naan is perfect for dipping! You can also serve it with a side salad or steamed veggies. Fresh cilantro and lime add brightness and flavor. Enjoy this dish with friends and family for a fun meal! After enjoying your Minute Coconut Chicken Curry, let it cool down. Store it in an airtight container. Place it in the fridge for up to three days. If you need to keep it longer, freezing works well too. Just pour it into a freezer-safe container. It can stay good for up to three months in the freezer. To reheat your curry, the stovetop is best. Place it in a skillet over medium heat. Stir often to keep it from sticking. You can also use a microwave. Heat it in short bursts, stirring in between. This keeps the flavors fresh and tasty. Enjoy your curry within three days if stored in the fridge. If frozen, use it within three months for the best taste. Always check for signs of spoilage. If it smells off or looks strange, toss it out. Food safety is key! Making Minute Coconut Chicken Curry is quick and easy. It takes about 10 minutes to prep. The cooking time adds another 15 minutes. So, the total time is around 25 minutes from start to finish. You can have a tasty meal ready in no time! Yes, you can use homemade curry paste. Homemade curry paste can taste fresher and bolder. You control the flavors and spice level. Store-bought curry paste is quick and easy but may not match homemade's taste. Both options work well, so choose what suits you best! Coconut Chicken Curry pairs well with many sides. Here are some great options: - Steamed rice - Naan bread - Quinoa - Roasted vegetables - Fresh salad Each side enhances the meal and adds balance to the dish. Enjoy! In this post, we explored how to make a tasty Coconut Chicken Curry. We covered ingredients like chicken thighs, coconut milk, and veggies. You learned step-by-step cooking instructions, plus tips for faster cooking and great equipment. Variations let you swap proteins or adjust spice levels. Proper storage and reheating tips help you enjoy leftovers too. Overall, this dish is quick and flexible. Try it out and enjoy your meal!

Minute Coconut Chicken Curry

A quick and flavorful coconut chicken curry that's perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons curry paste (red or green, depending on preference)
  • 1 unit onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 unit bell pepper, sliced (red or yellow)
  • 1 cup spinach (fresh or frozen)
  • 2 tablespoons vegetable oil
  • to taste unit salt
  • for garnish unit fresh cilantro
  • for serving unit lime wedges

Instructions
 

  • In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the chicken pieces to the skillet, seasoning lightly with salt. Cook for about 5-7 minutes until the chicken is browned on all sides.
  • Stir in the curry paste and cook for an additional minute, ensuring the chicken is coated with the spices.
  • Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5-10 minutes until the chicken is thoroughly cooked and the sauce has thickened slightly.
  • Add the sliced bell pepper and spinach, stirring to combine. Cook for another 2-3 minutes until the bell pepper is tender and the spinach is wilted.
  • Taste the curry and adjust the seasoning if necessary.
  • Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve with rice or naan for a complete meal.
Keyword chicken, coconut, curry, quick meal