🥥 Thai Coconut Chicken Curry

Creamy, fragrant, and satisfying — a quick curry that tastes like it simmered all day.

Ingredients (serves 4):

• 1 ½ lbs chicken breast or thighs, cut into chunks
• 2 bell peppers, sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 cups fresh spinach
• 1 can (14 oz) diced tomatoes
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce (optional)
• Juice of 1 lime
• Fresh Thai basil or cilantro (for garnish)
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok. Add onion, garlic, ginger, and bell peppers; sauté 3–4 minutes.
2. Stir in chicken and red curry paste; cook until chicken is mostly done.
3. Add coconut milk and diced tomatoes; simmer for 15 minutes.
4. Stir in spinach and lime juice. Adjust seasoning with fish sauce (if using), salt, and pepper.
5. Garnish with Thai basil or cilantro. Serve over rice.

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