Thai Coconut Curry with Greens
Chicken, peppers, and snap peas in coconut milk and red curry paste, finished with spinach and lime.
Equipment
- large pan
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 lb chicken diced
- 1 can coconut milk 13.5 ounce can
- 2 tbsp red curry paste
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 medium onion diced
- 1 cup bell peppers sliced
- 1 cup snap peas
- 2 cup spinach
- 1 tbsp fish sauce
- 1 tbsp lime juice
Instructions
Cooking
- Soften. Cook the onion in coconut oil.
- Aroma. Add the garlic, ginger, and curry paste.
- Chicken. Brown the chicken.
- Simmer. Add the coconut milk, fish sauce, and vegetables for 10 minutes.
- Wilt. Stir in the spinach and lime juice.
Notes
Substitutions: Use soy sauce for the fish sauce.
Tips: Add the spinach at the end.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.