Thai Chicken Chickpea Curry


3 tablespoons coconut oil (or olive oil)

1 onion, diced

2 red bell peppers, sliced

1 pound boneless skinless chicken breast, cut into bite sized pieces

3 cloves garlic, crushed and minced

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

one 13 Oz. can coconut milk

1 1/2 cups shredded carrots

3 tablespoons Thai red curry paste, or to taste (or curry powder to taste)

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 cups fresh spinach leaves

1 tablespoon lime juice

1 to 2 tablespoons coconut sugar (optional, to taste)

1 cup to 1.5 cups unsweetened coconut flakes (optional, to taste)

1/4 cup fresh cilantro, finely chopped for topping (or basil)

2 cups rice, (or quinoa, optional)

In a large fry pan, add oil, bell pepper, onion and saute on medium high heat until onion softens, 5 minutes, stir often.

Add chicken and cook for 5 minutes, turn and stir often for even cooking.

Add garlic, ginger, coriander and cook for 1 minute, or until fragrant, stir frequently.

Add coconut milk, carrots, Thai curry paste, salt, pepper and stir to combine.

Reduce heat to medium and allow mixture to gently boil for 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add coconut flakes (optional, to taste)

Add spinach, lime juice and stir to combine.

Cook until spinach wilts and is tender, 1 to 2 minutes.

Taste and add brown sugar, additional curry paste, salt, pepper, to taste.

Evenly sprinkle with cilantro and serve over rice. Enjoy!
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