Thai Red Curry Chicken with Coconut Rice

Ingredients

• 3/4 cup Cooked jasmine rice
• 1/2 cup Coconut milk
• 1.5 tbsp Thai red curry paste
• 6 oz Chicken thigh (boneless, bite-size)
• 1 tsp Neutral oil
• 1/2 cup sliced Bell pepper
• 1/2 cup sliced Zucchini
• 1/2 cup Baby spinach
• 1 tbsp Fish sauce
• 1 tsp Lime juice
• 1/2 tsp Sugar

Instructions

1. 1

   In a small pot, warm coconut milk and stir in a pinch of sugar; keep warm (for coconut rice flavor).

2. 2

   Heat a skillet over medium heat with neutral oil. Add red curry paste and stir 30–60 seconds until fragrant.

3. 3

   Add chicken and cook 5–7 minutes until mostly cooked through.

4. 4

   Pour in coconut milk; simmer 5 minutes until sauce is creamy and chicken is tender.

5. 5

   Add bell pepper and zucchini; simmer 3 minutes until crisp-tender.

6. 6

   Stir in spinach until wilted. Season with fish sauce and lime juice.

7. 7

   Serve over jasmine rice (optionally stir a spoonful of warm coconut milk into the rice).