Description
Indulge in the aromatic flavors of this Golden Coconut Chicken Curry, a Thai-inspired dish that balances the richness of coconut milk with a blend of fragrant spices. Tender chicken thighs simmered in a creamy curry sauce, served over fluffy jasmine rice, make for a satisfying and comforting meal.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 ½ tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup baby spinach (optional)
For Serving:
- Chopped fresh cilantro for garnish
- Cooked jasmine rice
Instructions
- Sauté Aromatics: Heat coconut oil in a large skillet, sauté diced onion until softened. Add garlic, ginger, cook until fragrant.
- Add Spices and Chicken: Stir in curry powder, turmeric, cumin. Add chicken, salt, cook until browned.
- Simmer: Pour in coconut milk, broth. Stir in fish sauce, lime juice, brown sugar. Simmer covered for 10–12 minutes.
- Finish: Stir in spinach, adjust seasoning. Serve over jasmine rice, garnish with cilantro.
Notes
- You can substitute chicken breast for thighs, adjusting cook time. For more heat, add chili or cayenne pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg