Creamy Spring Coconut Chicken Curry with Fresh Vegetables
A fragrant dairy-free curry featuring tender chicken simmered in rich coconut milk with spring vegetables and aromatic spices. Perfect for a comforting weeknight dinner that's naturally creamy without any dairy.
Ingredients
- 600g boneless, skinless chicken thighs, cut into bite-sized pieces
- 400ml full-fat coconut milk
- 200ml chicken stock
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 200g sugar snap peas, trimmed
- 150g baby spinach leaves
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- Juice of 1 lime
- Fresh coriander, for garnish
- Salt and pepper to taste
Instructions
Season the chicken pieces with salt, pepper, and half of the curry powder. Set aside.
Heat the vegetable oil in a large, deep pan or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, turning occasionally, until browned on all sides. Remove and set aside.
In the same pan, add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
Add the remaining curry powder, turmeric, and cumin. Stir for 30 seconds until aromatic.
Pour in the coconut milk and chicken stock. Stir well to combine and bring to a gentle simmer.
Return the chicken to the pan. Simmer for 15-18 minutes, stirring occasionally, until the chicken reaches an internal temperature of 75°C when checked with a meat thermometer.
Add the red bell pepper and sugar snap peas. Cook for 3-4 minutes until vegetables are tender-crisp.
Stir in the soy sauce, maple syrup, and baby spinach. Cook for 1-2 minutes until spinach is wilted.
Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.
Serve hot over steamed rice, garnished with fresh coriander.
Did you make this?
Upload your photo and show how it turned out.
