Ingredients
- 1 tbsp avocado or olive oil
- 1 small onion or 2 shallots, thinly sliced
- 1½ tbsp fresh grated ginger
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 2–3 tbsp Thai red curry paste (to taste)
- 6 cups low-sodium chicken broth
- 1 stalk lemongrass, bruised (optional)
- 1½ lb chicken breast or thighs, very thinly sliced
- 2 medium carrots, cut into matchsticks
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups baby spinach or chopped kale
- 1 lemon, zest
- 3 tbsp lemon juice (or lime)
- 1–2 tsp fish sauce or soy sauce, to taste
- ¾ tsp kosher salt (plus more to taste)
- chili flakes and chopped cilantro or Thai basil (optional)
- 2 cups cooked jasmine rice or 6 oz thin rice noodles (prepared per package)
Equipment
- large pot or Dutch oven
- slow cooker (for option)
- ladle
- whisk
- cutting board
- chef's knife
- zester or microplane
- citrus juicer (optional)
- measuring cups and spoons
Method
- Heat oil in a large pot over medium. Sauté onion 2–3 minutes. Add ginger and garlic; cook 30 seconds.
- Stir in turmeric and curry paste; cook 30 seconds until fragrant.
- Add broth and lemongrass; bring to a gentle simmer for 5 minutes.
- Add chicken and carrots; simmer 6–8 minutes until chicken is cooked through.
- Reduce heat to low. Stir in coconut milk and spinach; warm gently (do not boil). Remove lemongrass.
- Off heat, add lemon zest and juice, fish or soy sauce, and salt. Ladle over rice or noodles. Garnish with herbs and chili flakes.
- Slow Cooker Option: Add onion, ginger, garlic, turmeric, curry paste, broth, lemongrass, chicken, and carrots to the slow cooker. Cook LOW 4–5 hours or HIGH 2–3 hours. Stir in coconut milk and spinach for the last 15 minutes. Finish with lemon zest/juice, fish/soy, and salt. Serve over rice or noodles.
Nutrition
Calories: 330kcalCarbohydrates: 12gProtein: 29gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 760mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 2mg
Notes
For a milder bowl, start with 2 tbsp curry paste and add more at the end. Not traditional but delicious: add 1 tsp brown sugar to balance heat. No green onion used.
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