Thai Chicken Curry
From beepboop 18 years agoIngredients
- 1 can (13.5 oz.) unsweetened light coconut milk shopping list
- 1 tablespoon chopped fresh ginger shopping list
- 1 clove garlic, minced shopping list
- 1/2 small onion, chopped shopping list
- 1 teaspoon grated lemon rind shopping list
- 1/2 teaspoon red pepper flakes shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon curry powder shopping list
- 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces shopping list
- 1 to 2 tablespoons of fish sauce shopping list
- 2 bags (6 oz. each) baby spinach shopping list
- 1/2 cup fresh basil leaves, cut into strips shopping list
- 1/2 teaspoon salt shopping list
- cooked rice (optional) shopping list
How to make it
- puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika & curry powder in the blender.
- heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes.
- add chicken, remaining coconut milk & fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.
- stir in spinach, basil & salt; heat through til spinach is wilted.
- serve with rice & naan bread if you'd like.






The Rating
Reviewed by 14 people-
Not a big curry fan…but every once in a while…This one looks intriguing. "I'm going to give it a try" thanks for posting it.
Markmark555 in Center Of The World Ma' Center Of The World loved it
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I love making curry - I look forward to trying this recipe. Thanks for sharing. = )
sunny in Portland loved it
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I cooked the chicken separately as my sister is vegetarian. The sauce tasted great over my roasted chicken and over my sister's tofu as well. Great recipe.
tomgreg2008 in Denver loved it
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