Description
This Golden Thai Coconut Chicken Curry is a creamy, comforting one-pot meal packed with tender chicken, hearty potatoes, sweet carrots, and fresh spinach. Thai yellow curry paste, coconut milk, lime, and nut butter create a rich and flavorful sauce that comes together in just 40 minutes.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 large yellow onion, thinly sliced
- 2 cups thinly sliced carrots
- 2 cups Yukon Gold potatoes, cut into bite-sized cubes
- 2 tablespoons Thai yellow curry paste
- 1 teaspoon ground turmeric
- 2 cans full-fat unsweetened coconut milk, 13.66 ounces each
- 1 tablespoon fresh lime zest
- 1–2 tablespoons freshly squeezed lime juice
- 1–2 tablespoons unsweetened peanut butter or cashew butter
- 1 tablespoon fish sauce, optional
- 1 teaspoon sea salt, or to taste
- 4 cups chopped baby spinach
- Fresh cilantro, for garnish
- Chopped peanuts or cashews, for garnish
- Lime wedges, for serving
Instructions
- Heat the oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken pieces and sauté for 5–7 minutes, until browned and cooked through. Transfer to a plate.
- Add the onion and carrots to the same pan and cook for 6–8 minutes until slightly softened.
- Stir in the yellow curry paste, potatoes, and turmeric. Cook for 1 minute until fragrant.
- Pour in the coconut milk and add the lime zest. Stir well and scrape up any browned bits from the bottom.
- Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, until the potatoes and carrots are tender.
- Return the chicken to the pan and stir in the lime juice, peanut butter or cashew butter, and fish sauce if using.
- Simmer for another 2–3 minutes to allow the flavors to blend.
- Turn off the heat and stir in the chopped spinach.
- Let the curry stand for 3–4 minutes until the spinach wilts.
- Taste and adjust with more lime juice, fish sauce, or salt if needed.
- Serve hot over steamed jasmine or basmati rice and garnish with cilantro, chopped nuts, and lime wedges.
Notes
- Serve over jasmine rice, basmati rice, or even quinoa for a hearty meal.
- Add fresh lime wedges just before serving for extra brightness.
- Garnish with cilantro and chopped peanuts or cashews for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if the sauce becomes too thick.
- The curry can be frozen for up to 3 months, although the spinach may soften slightly after thawing.
- Thaw overnight in the refrigerator before reheating.