Red Thai Coconut Curry
Description
A fast-moving, exotic Thai cuisine that delivers huge flavor payoff with minimal fuss, perfect for a hectic station dinner. With succulent pieces of protein immersed in a silken, fragrant coconut milk-based broth, this recipe is designed for maximum impact in minimum time. The symphony of flavors—from the fiery depth of Red Curry Paste to the soothing sweetness of coconut milk—makes this a deeply satisfying meal that’s quick to clean up. Pairs exquisitely with readily available steamed Jasmine rice; garnish with fresh cilantro for a final, impressive flourish before the alarm sounds.
- Cook Time: 45 mins
- Servings: 6-8
Ingredients
- 2 Tbsp coconut oil
- 1-2 vidalia onions (stripped)
- 3 pounds of chicken breast (long strips)
- 1 Tbsp diced garlic
- 1 Tbsp ground coriander
- 2 tsp ground ginger
- 1 can of coconut milk
- 1 can of coconut cream
- 8 carrots (julienne)
- one jar of red thai curry paste
- one bag of baby spinach
- brown sugar and lime juice to taste
Instructions
- Step 1- Strip onions and sautee in large skillet until softened.
- Step 2- Add chicken strips and cook until done.
- Step 3- Add garlic, ginger, and coriander.
- Step 4- Stir in coconut milk and cream.
- Step 5- Add curry paste, salt, pepper.
- Step 6- Bring mixture to boil, add julienne carrots, mix until soft.
- Step 7- Add spinach, lime, and brown sugar until flavor is achieved.
- Step 8- Garnish with cilantro and serve over rice.