Transport your taste buds to a tropical paradise with this Coconut Lime Chicken Curry! This vibrant dish combines tender chicken, creamy coconut milk, zesty lime, and fragrant spices for a flavorful, comforting meal that’s perfect for any night of the week. The subtle heat of green curry paste, paired with fresh basil and a squeeze of lime, creates a harmonious balance of sweet, savory, and tangy flavors. Serve it over fluffy jasmine rice for a complete, satisfying dinner that’s sure to impress!

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• Boneless, Skinless Chicken Breasts or Thighs: 1.5 lbs, cut into bite-sized chunks
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Ginger: 1-inch piece, grated
• Coconut Milk: 1 can (14 oz)
• Lime Juice: ¼ cup (about 2 limes)
• Green Curry Paste: 2 tbsp (adjust for spice preference)
• Soy Sauce: 1 tbsp
• Brown Sugar: 1 tbsp
• Red Bell Pepper: 1, sliced
• Baby Spinach: 1 cup
• Vegetable Broth: 1 cup
• Fresh Basil Leaves: Chopped, for garnish
• Lime Wedges: For serving
• Jasmine Rice: Cooked, for serving

Instructions

1. Prep the Chicken: Cut chicken into bite-sized chunks and season lightly with salt and pepper. Set aside.
2. Sauté Aromatics: In a large skillet or Dutch oven, heat 1 tbsp of oil (or a splash of coconut milk) over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Build the Curry Base: Add green curry paste to the skillet and stir for 1 minute to release its flavors. Pour in coconut milk, vegetable broth, lime juice, soy sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
4. Cook the Chicken: Add chicken chunks to the skillet, ensuring they’re submerged in the sauce. Simmer for 10–12 minutes, stirring occasionally, until the chicken is cooked through (internal temperature of 165°F/75°C).
5. Add Veggies: Stir in sliced red bell pepper and baby spinach. Cook for 2–3 minutes until the peppers soften slightly and the spinach wilts.
6. Serve: Spoon the curry over cooked jasmine rice. Garnish with fresh basil leaves and serve with lime wedges for an extra burst of flavor.

Tips

• Adjust the Heat: For a milder curry, reduce the green curry paste to 1 tbsp. For extra spice, add a sliced chili or a pinch of red pepper flakes.
• Veggie Variations: Swap red bell pepper for zucchini, carrots, or snap peas for a different twist.
• Make Ahead: Prepare the curry (without spinach) and store in the fridge for up to 3 days. Add spinach when reheating to maintain its vibrant color.
• Freezer-Friendly: Freeze the curry (without rice) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

This Coconut Lime Chicken Curry is a delicious way to explore bold, global flavors right from your kitchen! 🌴🍛 #FoodAroundTheWorld

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Nutritional Information (per serving, approximate, without rice):
Calories: 400–450 kcal | Protein: 30g | Carbs: 15g | Fat: 25g

Note: Nutritional values may vary based on portion size and specific ingredients used.

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Have you tried this tropical curry yet? Share your favorite curry recipes or ingredient swaps in the comments below! 🍴 #FoodieVibes