Thai Chicken Curry
Thai Chicken Curry

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Alright, don’t linger, let’s approach this thai chicken curry menu with 14 substances which are surely easy to receive, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

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