About this recipe

A rich, fragrant, and family-friendly coconut curry chicken that comes together in one pan. Tender chicken thighs simmer in a golden, spiced coconut milk sauce with aromatics and vegetables — deeply satisfying, naturally dairy-free, and perfect served over steamed jasmine rice.

Instructions

1. 1

   Heat the coconut oil in a large skillet over ^[medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden. Add the minced garlic and grated ginger and cook for 1 more minute until fragrant.

2. 2

   Push the aromatics to the side of the pan and add the Thai red curry paste, turmeric, and cumin directly to the center. Toast the spices and paste for 30–60 seconds, stirring constantly, until they darken slightly and smell fragrant. Stir everything together to coat the yellow onion mixture.

3. 3

   Add the chicken thighs to the skillet and stir to coat in the spiced paste. Cook for 3–4 minutes, turning occasionally, until the chicken is lightly seared on the outside (it does not need to be cooked through yet).

4. 4

   Pour in the coconut milk and chicken broth, then stir in the soy sauce. Bring the mixture to a gentle boil, then reduce the heat to ^[medium-low]. Simmer uncovered for 18–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

5. 5

   Stir in the fresh spinach and cook for 1–2 minutes until wilted. Remove from heat and stir in the lime juice. Taste and adjust seasoning — add more Thai red curry paste for heat, soy sauce for saltiness, or a pinch of sugar to balance.

6. 6

   Ladle the curry over steamed jasmine rice. Garnish with fresh cilantro and lime wedges and serve immediately.