Ingredients
For the chicken curry:
- 4 boneless skinless chicken breast halves (700–800 g)
- 1 1/2 tablespoons virgin coconut oil
- 2 tablespoons Thai red curry paste
- 2 lemongrass stalks, trimmed, tough outer layers removed, halved and bruised with the flat side of a knife
- 1 tablespoon fresh ginger, peeled and grated
- 6 garlic cloves minced
- 1 × 400 g can diced or crushed tomatoes
- 1 × 400 g can full-fat coconut milk
- 100 g baby spinach (optional)
- fresh cilantro, chopped (for garnish)
To serve:
- cooked Jasmine or Basmati rice (or any rice you like)
- toasted unsweetened coconut flakes (optional)
- cilantro leaves
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels and pound to an even thickness.
- Sear the Chicken: Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until browned and nearly cooked through (cooking time may vary depending on thickness). Remove from the skillet and cover to keep warm.
- Build the Sauce: Add the remaining ½ tablespoon coconut oil to the same skillet. Sauté the garlic and ginger for 30 seconds, then stir in the curry paste and cook for another 30 seconds. Add the lemongrass and tomatoes, and cook for 5 minutes, allowing the flavours to develop and the sauce to thicken slightly.
- Add Coconut Milk: Stir in the coconut milk and bring to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet. Reduce the heat to medium-low and cook for another 2–3 minutes, or until the chicken is fully cooked through. Add the baby spinach, if using, and stir until wilted (about 1 minute).
- Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon rice into bowls, top with chicken and sauce. Garnish with chopped cilantro, coconut flakes, and lime wedges. Enjoy!
Nutrition
Notes
- Make it ahead: This chicken curry makes delicious leftovers. Store in an airtight container in the fridge for up to 3 days.
- Balance the flavour: A splash of fish sauce or a pinch of brown sugar adds extra depth and complexity.
- Mix up the greens: Swap spinach for kale, green beans, or bell peppers—or serve with a side of steamed broccolini.
- Low-carb option: Pair with cauliflower rice or zucchini noodles instead of jasmine or basmati rice.