Vegetable and chicken coconut curry

I decided to use up the remaining chicken thighs I had in the fridge to make a curry dish.

It’s a snowy, cold day in Michigan so a warm bowl with rice sounded perfect!

This was a one pot meal and took about 30 minutes to prep and cook. I used a small rice cooker to prepare the rice.

Here’s what you’ll need:

3 organic chicken thighs, diced in 1-2” pieces

1/2 organic yellow onion, diced

1/2 organic yellow bell pepper, diced

1 tablespoon ginger, freshly grated

2-3 cloves of garlic, minced

3 handfuls of organic spinach

6-8 organic baby carrots, cut into matchsticks

2 tablespoons coriander

1.5 tablespoons red chili paste

1 tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 15 oz can of organic full fat coconut milk

Fresh cilantro

Directions:

1. Sautée onions and chicken for 5 minutes on medium heat.
2. Add grated ginger, coriander, red chili paste, garlic and curry powder. Stir and cook for 2-3 minutes on a medium/low heat.
3. Add can of coconut milk, carrots, yellow pepper, and spinach. Stir and keep moving until spinach is wilted.
4. Add salt and pepper and bring to a low boil. Turn down heat to a simmer for 8-10 minutes.
5. Serve curry over rice and garnish with cilantro.

If you try this recipe let us know what you think! What are your favorite winter meals?