Coconut Curry Chicken

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 cups fresh baby spinach
• cooked white rice for serving

Directions

1. Heat oil in a large skillet over medium-high heat, add the onion and cook for 3 minutes until softened, then stir in the garlic and cook one minute more.
2. Push the onion mixture to the side, add the curry paste to the center of the pan, and stir it around for about 30 seconds to bloom the spices.
3. Add the chicken pieces and toss everything together, cooking until the chicken is lightly browned on the outside, about 4 minutes.
4. Pour in the coconut milk, fish sauce, and sugar, stir well, then reduce heat to medium-low and let the curry simmer uncovered for 12 minutes until the chicken is cooked through and the sauce thickens slightly.
5. Stir in the baby spinach and cook just until wilted, about 1 minute.
6. Taste and adjust salt or curry paste as needed, then serve hot over white rice.

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