Steps to Make Thai Chicken Curry Award-winning

Thai Chicken Curry.

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Ingredients - Thai Chicken Curry:

1. Require 2-3 tbsp of coconut oil.
2. You need 1 - med/large yellow onion, diced small.
3. You need 1-1 1/2 pound for boneless skinless chicken breasts or thighs diced.
4. Give 4 cloves - garlic, finely minced.
5. Need 1 tbsp fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger).
6. Require 2 tsp of ground coriander.
7. Provide 2 cans (13 oz) - coconut milk (Unsweetened).
8. Give 1 cup for shredded carrots.
9. Require 1-3 tbsp - Thai red curry paste.
10. Provide 1 tsp for salt, or to taste.
11. Need 1/2 tsp of black pepper, or to taste.
12. Give 3 cups - fresh spinach leaves.
13. Give 1 tbsp of lime juice.
14. You need 1/4 cup cilantro, finely chopped for garnish.

Thai Chicken Curry start cooking:

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly..
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Add Cilantro or save for serving. Taste and add additional curry paste, salt, or pepper if needed..
6. Serve alone or over rice..

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