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Yellow Thai Chicken Coconut Curry

A rich and comforting Thai curry made with tender chicken, coconut milk, and vibrant spices that elevates any dinner occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil (or coconut oil) Provides a rich flavor and helps sauté ingredients.
  • 1 medium yellow onion, diced Adds sweetness and depth to the dish.
  • 1 pound boneless skinless chicken breast, diced The main protein that absorbs flavors beautifully.
  • 3 cloves garlic, minced Gives a punchy, aromatic essence that enhances the dish.
  • 1 teaspoon ground turmeric Imparts a warm color and earthy flavor profile.
  • 1 teaspoon ground ginger Adds a zesty warmth that complements the curry.
  • 1 teaspoon ground coriander Provides a citrusy sweetness that balances spices.
  • 2 tablespoons Mekhala Organic Yellow Curry Paste The key ingredient for authentic Thai flavor.
  • 1 can full fat coconut milk Creates a creamy, rich, and luscious sauce.
  • 1 cup shredded carrots Adds sweetness and texture to the mixture.
  • 2 cups fresh spinach Introduces a nutritious, vibrant green element.
  • to taste freshly ground black pepper Enhances flavors and adds a mild heat.
  • 2 tablespoons lime juice Brightens the dish and adds a touch of acidity.
  • 1/4 cup fresh cilantro (or basil) Offers a fresh garnish with herbal notes.
  • 1 tablespoon light brown sugar Balances the flavors with a hint of sweetness.
  • to taste Salt Enhances overall flavor, adjusting to taste.

Method
 

Cooking Steps
  1. In a large skillet, add the oil and diced onion. Sauté over medium-high heat for about 5 minutes until the onion begins to soften, stirring intermittently.
  2. Add the diced chicken breast to the skillet and cook for about 5 minutes, flipping and stirring often until the chicken is cooked through.
  3. Incorporate the minced garlic, turmeric, ginger, and coriander into the skillet, cooking for about 1 minute until fragrant.
  4. Stir in the curry paste and coconut milk, mixing to combine. Reduce heat to medium and let the mixture gently boil for about 5 minutes, or until liquid volume reduces and thickens slightly.
  5. Add the shredded carrots and fresh spinach, stirring until the spinach wilts.
  6. Taste the curry and adjust flavors by adding lime juice, cilantro, light brown sugar, and any additional spices or curry paste as desired.

Notes

For best results, opt for high-quality curry paste. Allow aromatics to cook thoroughly for enhanced taste. Tasting before serving ensures the right balance of flavors.