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Aromatic Thai Coconut Curry You Can Make in 30 Minutes
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack: Aromatic Thai Coconut Curry that doesn’t require an oven—music to your ears, right? No oven needed! Whether you’re a busy mom juggling a whirlwind of school pickups or a college student attempting to satisfy your midnight cravings, this recipe is your ticket to a delicious, fuss-free meal that won’t break the bank. Imagine the rich perfume of coconut, lime, and spices enveloping your kitchen, all without the hassle of complicated cooking gear.
What Makes This Special
- No oven needed!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced thinly
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Thai red curry paste
- 1 red bell pepper, sliced
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 cups fresh spinach leaves
- 1 pound chicken breast, sliced (or tofu for vegetarians)
- Fresh basil and cilantro for garnish
- Lime wedges for serving
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Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes until translucent.
- Add garlic and ginger, cooking for another minute until fragrant.
- Add the Thai red curry paste and red bell pepper, stirring well to combine.
- Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Bring to a gentle simmer.
- Add the chicken or tofu slices to the skillet. Cook until the chicken is cooked through, about 10 minutes.
- Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
- Serve hot with fresh basil, cilantro, and lime wedges.
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Keeping It Real
- This Thai Coconut Curry is as real as life gets, delivering flavor with minimal effort.
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