Almost-Instant Thai Chicken Curry
7
- Prep Time10 min
- Total Time20 min
- Makes4 to 6
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
This vibrant, Thai-inspired curry is a weeknight go-to, combining creamy coconut milk, fresh vegetables and a touch of lime. Precooked chicken cuts down on prep, bringing together a flavour-packed meal in no time.
Ingredients
2 tbsp coconut or avocado oil
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp Thai green curry paste
1 400-mL can coconut milk
2 tsp brown sugar
1 red bell pepper, sliced (about 1 cup)
1 small zucchini, sliced (about 1 cup)
1 1/2 tsp kosher salt
2 cups chopped cooked chicken
1 cup fresh baby spinach leaves
2 tsp fresh lime juice
Fresh Thai basil leaves and lime wedges, for serving (optional)
Cooked brown rice, for serving (optional)
Instructions
Heat a pot over medium. Add oil, then garlic and ginger. Cook, stirring, until fragrant, about 1 min. Stir in curry paste and cook for 1 min.
Gradually whisk in coconut milk to create a smooth sauce. Stir in brown sugar until dissolved.
Add bell pepper, zucchini and salt. Bring to a gentle simmer, then reduce heat to low. Cook, covered, until vegetables are tender, about 7 min.
Gently fold in chicken and spinach. Cook, covered, until chicken is warmed through and spinach is wilted, about 3 min. Stir in lime juice. Garnish with basil leaves and serve with lime wedges and brown rice, if desired.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights—which also includes recipes for big-batch brown rice and slow cooker roast chicken, both of which can be made ahead and then used in this curry.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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