Transport your kitchen to Southeast Asia with this incredibly vibrant and comforting coconut curry. Imagine tender chunks of chicken, sweet potato, and cauliflower all simmering together in a luxuriously creamy and fragrant red curry-coconut broth. Served over fluffy jasmine rice and finished with fresh cilantro and a pop of chili, this dish is a perfect harmony of sweet, savory, and spicy. It’s a stunning, soul-warming meal that comes together in one pot, making it perfect for any night of the week.
Prep Time: 15 mins
Total Time: 35-40 mins (includes simmering time)
Servings: 4
Ingredients:
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken breastor thighs, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3-4 tbsp red curry paste
- 1 large sweet potato, (about 1 lb) peeled and cut into 1-inch cubes
- 1 small head cauliflower, cut into bite-sized florets
- 1 (13.5 oz) can full-fat coconut milk
- 1 1/2 cups low-sodium vegetable or chicken broth
- 1 tbsp low-sodium soy sauce or tamari
- 1 tsp maple syrupor brown sugar
- 2 cups fresh spinach
- 1 lime juice
For Serving:
- Cooked jasmine rice
- Fresh cilantro, for garnish
- Thinly sliced red chili, for garnish
- Lime wedges
Instructions:
- Sauté Chicken and Aromatics: Heat the coconut oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken cubes and cook until lightly browned on all sides. Remove the chicken and set aside. Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, and cook for one more minute until fragrant.
- Bloom the Curry Paste: Add the red curry paste to the skillet and cook, stirring constantly, for 1-2 minutes. This step toasts the spices and deepens the flavor of the curry.
- Build the Broth: Pour in the coconut milk and vegetable broth, scraping up any bits from the bottom of the pan. Whisk until the curry paste is fully incorporated and the sauce is smooth.
- Simmer the Vegetables: Add the sweet potato cubes to the pot. Bring the curry to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes.
- Add Chicken and Cauliflower: Return the browned chicken to the pot, along with the cauliflower florets. Stir everything together, cover again, and continue to simmer for another 10-15 minutes, or until the sweet potato is fork-tender and the chicken is cooked through.
- Finish the Curry: Stir in the soy sauce and maple syrup. Turn off the heat and stir in the fresh spinach and the juice of one lime. The residual heat will wilt the spinach perfectly.
- Serve and Garnish: Ladle the hot curry into bowls over a bed of jasmine rice. Garnish generously with fresh cilantro and slices of red chili. Serve with extra lime wedges on the side.
Recipe Notes:
- Control the Spice: The heat level comes from the red curry paste. Use 3 tablespoons for a medium spice level and 4 or more if you love it hot. Different brands have different heat levels, so adjust accordingly.
- Make it Vegan/Vegetarian: This curry is fantastic without meat! Simply omit the chicken and add 1 can of rinsed and drained chickpeas along with the cauliflower.
- Full-Fat Coconut Milk is Key: For the richest, creamiest sauce, be sure to use full-fat, unsweetened coconut milk from a can, not the refrigerated kind in a carton.
- Vegetable Swaps: Feel free to use other vegetables you have on hand. Butternut squash, bell peppers, zucchini, or broccoli would all be delicious additions.
- Storage: Leftovers are incredible as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days.
There you have it – a stunning, fragrant, and deeply satisfying curry that tastes like it came from a restaurant but is surprisingly simple to make at home. This one-pot meal is sure to become a new favorite for its incredible flavor and comforting qualities. Enjoy every spoonful!
Estimated Nutritional Information (per serving, without rice)
Calories: 550; Protein: 32g; Carbohydrates: 38g; Fat: 30g; Fiber: 9g; Sugar: 14g; Sodium: 750mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
