One Pot Coconut Thai Chicken Curry
By Jess Murphy
6 people
30 minutes
20 minutes
Ingredients
- 2 tsp Brown Sugar
- 8 - Chicken Thighs skin on or drumsticks or a combination of both
- 1 can Coconut Milk
- 1 bunch Coriander roughly chopped
- 2 tsp Curry Powder
- 1 tbsp Fish Sauce
- 1 pack Jasmine Rice
- 1 tbsp Olive Oil
- 1 - Onion sliced
- 3 tsp Salt
- 1 handfull Spinach
- 2 tbsp Thai Gold Red Curry Paste to taste
- 2 tsp Turmeric
- 4 - plum vine tomatoes chopped
Method
- Preheat oven to 180℃.
- In a large pan, heat 1 tbsp of olive oil over high heat. Add the onions and a pinch of salt, and turn the heat to medium-low straight away. Stir occasionally, and cook for about 5 mins until the onions soften and brown at the edges.
- Add curry powder, turmeric, curry paste, tinned tomatoes and coconut milk, then fill up the empty can of coconut milk with water and add to the pan. Add fish sauce and brown sugar and bring to a simmer.
- Season your chicken with salt and add to the mix. Transfer the pan to the oven uncovered and cook at 180℃ for roughly 1 hour. When it’s nearly cooked, boil your preferred rice as per pack instructions.
- Add coriander spinach to the pot and stir, then serve on top of your cooked rice.
