Red Curry Chicken & Spinach
This is a classic curry dish that you can fix up with your favorite proteins and vegetables. I like my curry mildly spicy, but if you love a fiery bite, add in more curry paste!
2 tablespoons vegetable oil
1 ½ pounds boneless skinless chicken breasts, diced into small cubes
1 yellow onion, diced
1 tablespoon minced garlic
1 can Thai Kitchen Coconut Milk
1 tablespoon Thai Kitchen Red Curry Paste
2 tablespoons Thai Kitchen Fish Sauce
2 tablespoons brown sugar
1 bag (6 ounces) fresh spinach
Steamed Jasmine Rice
1) In a large saucepot or deep pan, heat vegetable oil over medium-high heat. Add chicken, onion and garlic. Cook, stirring frequently, until onions become translucent and chicken is fully cooked, about 5 to 8 minutes.
2) Add in coconut milk, curry paste, fish sauce and brown sugar and stir well. Bring to a boil and reduce heat to simmer for about 5 minutes. Add in spinach and cook, stirring frequently, until the spinach wilts. Add salt to taste.
3) Serve the curry over steamed Jasmine Rice.
Sun, February 19, 2012
by Maureen Stanley filed under