Yellow Thai Chicken Coconut Curry

Preparation time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4 Servings

Ingredients:

• 3 Tbsp. olive oil
• 1 medium yellow onion, sliced
• 1 red bell pepper, cut into strips
• 2 large boneless skinless chicken breasts, diced into bite-sized pieces
• 3 cloves garlic, minced 
• 2 to 3 tsp. ground turmeric
• 2 tsp. ground ginger
• 2 tsp. ground coriander
• 2 to 4 Tbsp. Yellow Curry Paste, or to taste
• one 13.5-ounce can coconut milk
• 2 to 3 cups spinach, loosely packed
• 1/2 tsp. black pepper
• 1 to 2 Tbsp. lime juice
• 1/8 cup green onion, for garnish
• 1 to 4 Tbsp. brown sugar
• salt, to taste
• rice or naan, for serving

Directions:

1. To a large skillet, add the oil, onion and bell pepper 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, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the curry paste, coconut milk 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, pepper, and stir until the spinach has wilted.
6. Taste the curry and add the lime juice, cilantro, brown sugar and salt.
7. Serve over rice and/or with naan bread.

*Recipe adapted from averiecooks.com