This easy Thai Red Curry recipe with chicken offers the same authentic complex flavor as the one from your favorite Thai restaurant! Tender chicken breast simmering in a flavorful, rich coconut sauce along with healthy veggies. The perfect easy weeknight dinner served over white rice.
In a large skillet, add coconut oil and onion. Cook over medium heat until onions are soft and translucent, about 3 minutes, stirring from time to time.
Add chicken pieces and brown them on medium-high heat (resist the urge to stir too much if you want the pieces to brown properly). We are not looking to cook the chicken fully here. We *just* want the pieces to brown a bit for flavor but it will continue cooking with the rest of the ingredients. Overcooking in this step will result in dry chicken pieces so be careful.
Add garlic, ginger and coriander and cook until fragrant, about 1 minute, stirring frequently.
Add coconut milk, curry paste and sugar, if using. Stir well to dissolve the curry paste. Bring to a boil then reduce heat to a simmer.
Add bell pepper and cook for about 5 minutes, or until soft but still with some bite.
Stir in carrots and spinach, and cook until carrots are soften a bit and spinach is wilted. This may seem like a LOT of spinach at first but it reduces a ton when cooked.
Turn off the heat and stir in lime juice.
Serve over rice, cauliflower rice or quinoa if desired, and top with lots of cilantro.
Easy & Authentic Thai Red Curry with Chicken https://www.notenoughcinnamon.com/easy-thai-red-curry-recipe-with-chicken-simple-authentic/