AuthordanieldiverCoconut & Spinach Chicken Curry is an aromatic curry. It isn't a hot spicy curry, but if you would like a hot curry you could easily increase the chilli to make it as hot as you like.
I think when it comes to curry accompaniments are almost as important as the curry with this particular one I like rice, roti, lime wedges and coriander to serve.
[cooked-sharing]
Scoop a tablespoon of coconut oil into a large saucepan and cook the onions over a low heat. Adding a sprinkling of salt will help the onions to soften without developing a lot of colour.
Mince or grate the garlic into the pan. Using the tip of a teaspoon peel the ginger and grate into the pan. Finely chop the chilli and stir into the pan. Finely chop the white part of the lemongrass and drop into the pan. Spoon the thick creamy part of the coconut milk into the pan and half the liquid part. Add the turmeric and stir until golden and creamy. Add the chicken and simmer for 15 minutes over a low heat until the chicken is cooked through.
Then add the fish sauce. Add a handful of spinach, switch off the heat and stir until the spinach is wilted. Serve alongside some cooked basmati rice and some lime wedges.
Ingredients
Directions
Scoop a tablespoon of coconut oil into a large saucepan and cook the onions over a low heat. Adding a sprinkling of salt will help the onions to soften without developing a lot of colour.
Mince or grate the garlic into the pan. Using the tip of a teaspoon peel the ginger and grate into the pan. Finely chop the chilli and stir into the pan. Finely chop the white part of the lemongrass and drop into the pan. Spoon the thick creamy part of the coconut milk into the pan and half the liquid part. Add the turmeric and stir until golden and creamy. Add the chicken and simmer for 15 minutes over a low heat until the chicken is cooked through.
Then add the fish sauce. Add a handful of spinach, switch off the heat and stir until the spinach is wilted. Serve alongside some cooked basmati rice and some lime wedges.