Ingredients
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2 TBS Extra Virgin Olive Oil
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1 Small Yellow Oniondiced
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1 pound Boneless Skinless Chicken Breastscubed
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Sea Salt and Black Pepperto taste
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3 to 4 cloves Garlicminced
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1 1-inch ginger piecepeeled and minced
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1 1/2 tsp Ground Coriander
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3 TBS Thai Red Curry Paste
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1 Medium Green Bell Pepperdiced
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1 Medium Red Bell Pepperdiced
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1 Medium Yellow Bell Pepperdiced
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1 14-oz. Can Full-Fat Coconut Milk
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2 cups Baby Spinach
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2 TBS Lime Juice
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1 TBS Maple Syrup
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3 TBS Fresh Cilantrochopped
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1 Large Limecut into thin half round slices
Directions
Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.
This is a delicious soup. Very filling and made with a Thai coconut curry. If you have ever had Thai food before you will love this soup. Enjoy.
Steps
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1
Done
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Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes. |
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2
Done
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Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste. |
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3
Done
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Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant. |
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4
Done
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Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes. |
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5
Done
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Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired. Enjoy! |
