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Coconut chicken stir-fry with spinach

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

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
  • 250 g baby spinach
  • 1 lime juiced
  • 1 handful of coriander chopped

Method
 

  1. Finely chop the onion. Thinly slice or dice the chicken.
  2. Mix the spices in a bowl and coat the chicken pieces in the mixture.
  3. 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.
  4. Pour in the coconut milk, and simmer for 10 minutes.
  5. Add the spinach, cook for another 2-3 minutes, until it has wilted then turn off the heat.
  6. Add the lime juice and the chopped coriander. Combine, then serve immediately.