It’s easy to perfect this mouthwatering chicken curry that’s ready in just twenty minutes.
South Indian cuisine is famous for incorporating coconut and curry leaves into most of its savory dishes. Caribbean countries often incorporate coconut milk and meat into their food. Malaysian culture is also famous for making the most of the coconut fruit. This particular curry dish draws inspiration from South East Asia, in particular, Thailand. Flavors of aromatic cilantro and fragrant lemongrass delight the tastebuds and give you a taste of the tropics wherever you are.
The Joys Of Chicken With Coconut Curry
As with most countries where food is a center point of culture, different regions of Thailand have their specific variations on dishes and styles of cooking. Nonetheless, in world cuisine, Thai cooking has its own set of ingredients and flavors that everyone associates with the country. This type of curry is not meant to replicate a specific Thai curry. Instead, it is a celebration of those exquisite tastes, textures and aromas we associate with the south-east Asian country.
Coconuts Are Good For Us
Coconut is a true superfood, and in many of the countries where it grows native, it makes a significant contribution to the economy. The fruit is a carrier of nutrient-rich water, which has made them life-saving crops during droughts. As the fruit of the cocos Nucifera palm, it provides a portable source of food, hydration and dietary fiber. It also contains fiber that you can spin into rope — plus, it can be burned for fuel. The deceptively dull-looking fruit is also full of health benefits.
Recipe And Preparation
3 tbsp coconut oil
1 large yellow onion, minced
500g skinless, boneless chicken, cubed
4 cloves garlic, minced
3 tsp fresh ginger, minced
1 tsp minced lemongrass
2 tsp ground coriander
1 can coconut cream
1 cup grated carrot
3 tbsp red curry paste
3 cups fresh spinach leaves
1 tbsp lime juice
1/4 finely chopped cilantro
2 tbsp brown sugar
Salt and Pepper to taste
Steamed white rice to serve
- Set the heat to medium-high and heat oil and onion for around five minutes, until transparent. Do not brown.
- Add the chicken and fry until it’s cooked through — stir or frequently flip to ensure even cooking. Add the garlic, dried coriander and ginger and cook until fragrant. Don’t cook for more than one minute to prevent burning,
- Add the carrots, lemongrass, Thai curry paste and coconut cream. Stir together and then taste before adding salt and pepper, keep tasting until the level suits your tastebuds.
- Turn heat down slightly to medium and allow the curry to boil gently for around ten minutes, or until reduced to your desired thickness.
- Add the spinach and lime juice then stir thoroughly to combine all the ingredients. Cook until the spinach is tender, no more than three minutes. At this stage, add the sugar. If you would like to add more flavor, introduce more curry paste, salt or pepper.
- Split the curry into bowls and serve with rice on the side. Sprinkle the fresh cilantro over the whole dish.
Curried coconut chicken is a delicious meal that dances on the tongue. It’ll have any friends you cook it for pleading that you give them the recipe — especially when they find out how quick and straightforward it is. The use of coconut oil, plenty of wholesome veggies and protein-rich chicken make it wonderfully healthy as well.