dinner · Thai-inspired
Coconut Lime Chicken Curry
A gentle, fragrant curry with chicken, peppers, spinach, and bright lime.
Complete recipe · source and rights recorded · nutrition estimated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Ingredients
For 4 servings
- 1¼ lb boneless chicken thighs
- 14 oz light coconut milk
- 2 red bell peppers
- 3 cups baby spinach
- 3 cups cooked jasmine rice
- 2 limes
- 2 tbsp red curry paste
- 1 tbsp fresh ginger
Equipment
Stovetop
How to make it
- 1
Brown bite-size chicken pieces in a deep skillet or pot.
- 2
Add curry paste and ginger; stir until fragrant.
- 3
Pour in coconut milk and add bell peppers. Simmer until the chicken is cooked.
- 4
Fold in spinach and finish with lime juice. Serve over rice.
Storage & leftovers
Store leftovers promptly in a covered container and follow current food-safety guidance for the ingredients used.
Dietary & allergen notes
Suitable for: gluten-free, dairy-free.
Curry paste ingredients vary by brand and may include fish or shellfish. Check the label carefully if those are concerns for you.
