Coconut Chicken Curry
by Jhanaya Belle
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After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
Ingredients
- 3 tablespoons coconut oil
- 1 pound boneless skinless chicken thighs, diced into bite-sized pieces
- Salt & Pepper, to taste
- 1 large sweet onion, small diced
- 1 cup carrot, small diced
- 1 red bell pepper, medium diced
- 3 cloves garlic, grated
- 1 tablespoon grated ginger
- 2 teaspoons ground coriander
- ¾ cup chicken stock
- One 14.5-ounce can coconut milk
- 2 tablespoons, Thai Red Curry Paste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 3 cups fresh spinach leaves
- 1 cup shaved red cabbage
- Juice of 1 lime
- 1 to 2 tablespoons coconut palm sugar OR, light brown sugar,
- ¼ cup fresh cilantro, finely chopped for garnishing
- Jasmine rice for serving
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Instructions
Set a large skillet or medium-high heat and add the oil. Once hot, season the chicken with salt and pepper sauté, turning occasionally, until the chicken is well caramelized on both sides. Remove the browned chicken from the pan and set aside as you add the onion, carrot and red bell pepper to the pan and sauté over medium-high heat until the vegetables begin to soften about 5 minutes; stir intermittently. Add the garlic, ginger and coriander to the pot and cook for about 2 minutes, or until the garlic is fragrant. Add the chicken stock to the pan and reduce slightly and then add the coconut milk and curry paste, salt, pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly. Add the spinach, red cabbage, lime juice and palm sugar and stir to combine. Cook until spinach and cabbage have wilted and are starting to get tender, about 2 to 3 minutes. Taste and add additional sugar, additional curry paste, salt, pepper, etc. to taste. Add the cilantro and serve immediately.-
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