Easy Coconut Chicken Curry

Ever have one of those days where you’re completely drained and just need something easy and nutritious? I found myself in this exact position the other day. I came home exhausted and wanted nothing more than a comforting, healthy meal and some downtime with my favorite shows. This Coconut Chicken Curry hit the spot.

Here's how I made it. 👇

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☑️ INGREDIENTS:

- 1 tbsp avacado oil

- 1 lb chicken thighs

- 1 onion

- 1 green bell pepper

- 1 red bell pepper

- Limes, for garnish

- Small bunch of fresh basil, finely chopped (reserve a few whole leaves for garnish)

- Few leaves of fresh sage, finely chopped

- 4 oz fresh spinach

- 2 tbsp fresh garlic

- 1 tbsp brown sugar

- 2 tsp crushed red pepper flakes (reduce or even omit this if you don't want it too spicy)

- 2 tsp ground ginger

- 2 tsp onion powder

- 1 tsp paprika

- 4 oz Thai Kitchen red curry paste

- 13.5 oz unsweetened coconut milk

INSTRUCTIONS:

1️⃣ In a large skillet, heat avacado oil over medium-high heat.

2️⃣ Brown chicken thighs. Once cooked, remove from the pan and set aside.

3️⃣ In the same pan, add onions and bell peppers. Cook until softened, about 3-5 minutes.

4️⃣ Stir in minced garlic, brown sugar, red pepper flakes, ground ginger, onion powder, paprika, basil, sage, and red curry paste. Cook for another minute until fragrant.

5️⃣ Pour in coconut milk, mix well, and bring to a simmer. Return the chicken to the pan and simmer for 20 minutes, allowing the flavors to meld.

6️⃣ Serve over rice and enjoy!

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