Description
Warm up your winter nights with these Coconut Curry Chicken Thighs—simmered in creamy coconut milk with tender cauliflower and wilted spinach. Fragrant curry paste adds bold flavor, while the one-pan simplicity keeps things easy and comforting. It’s cozy, nutrient-packed, and made for January’s chill with a tropical twist.
Ingredients
6 boneless, skinless chicken thighs
1 tablespoon coconut oil or olive oil
2 tablespoons yellow or red curry paste
1 can (13.5 oz) full-fat coconut milk
3 cups cauliflower florets
2 cups baby spinach
1 teaspoon grated ginger
2 cloves garlic, minced
Juice of ½ lime
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear 4–5 minutes per side until golden. Remove and set aside.
In the same skillet, sauté garlic and ginger for 1 minute. Stir in curry paste and cook until fragrant.
Pour in coconut milk and bring to a simmer. Add cauliflower and nestle chicken thighs back in.
Cover and simmer for 15–18 minutes, or until chicken is cooked through and cauliflower is tender.
Stir in spinach and lime juice. Cook until spinach wilts.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner