Coconut chicken stir-fry with spinach
8 Feb 2019
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This coconut chicken stir-fry with spinach is super easy to make - ready in just 25 minutes, so ideal for supper on busy weekdays or lazy weekends. I normally use 50/50 paprika/chilli so kids can enjoy it too. Serve it with steamed Jasmine rice and a salad.
Ingredients
- 1 Tbsp vegetable oil
- 1 onion
- 1 tsp grated ginger
- 2 chicken breast fillets
- 1 tsp ground cumin
- 1 tsp chilli powder (or half/half paprika)
- 1 can coconut milk
- 250g baby spinach
- 1 lime, juiced
- 1 handful of coriander, chopped
Instructions
- Finely chop the onion. Thinly slice or dice the chicken.
- Mix the spices in a bowl and coat the chicken pieces in the mixture.
- Heat the oil in a wok. When hot, add the onion and stir-fry for 3 minutes until soft. Add the grated ginger, stir for a minute, then add the spiced chicken pieces. Season with salt and pepper and stir-fry for 3-5 minutes, until the chicken is cooked through.
- Pour in the coconut milk, and simmer for 10 minutes.
- Add the spinach, cook for another 2-3 minutes, until it has wilted then turn off the heat.
- Add the lime juice and the chopped coriander. Combine, then serve immediately.
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Categories
- Meal Type: - Everyday - Stir Fry - Supper
- Cuisines: - Thai
- Occasions: - Dinner Party - Parties - Sports Food
- Ingredients: - Chicken & Turkey
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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