Red Coconut Chicken Curry – Thai Style & A Chickpea Spinach Salad On The Side

REALLY good food, pretty crappy pictures. Sorry but I left my camera in my car and it was parked a bit far. I originally thought I’d just re-cook this another day but it came out sooooooo good and I couldn’t wait!

I’m a big fan of both Indian and Thai cuisine. The flavors and colors just blow my mind. Since I started this blog, I knew I wanted to share some of my favorite dishes. One in particular is coconut based curries. At restaurants I usually order Massaman Chicken Curry which at the places I go is usually a yellow curry, which is pretty mild in regards to spice, and coconut milk based. But this time I wanted to give a red curry a try! Mainly because I knew that’s what my boyfriend would prefer and I knew I could get one listed as “medium” spice.

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You can make curries with all different kinds of meat. I’ve seen chicken, beef, duck, seafood, you name it. Chicken was an easy choice for us. It’s our meat of choice, well at least when cooking at home. I don’t eat a ton of red meat, if any, and I wasn’t looking to break the bank with tons of seafood.

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This dish, over some rice, is PLENTY on its own. But I wanted to add something small but equally flavorful on the side. I opted for a chickpea and spinach salad that I thought would mix well on the same plate. This salad was unreal. Seriously I can’t wait to have a big bowl of it today for lunch.

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Chickpeas are a fantastic source of fiber and protein. That, along with their choline content, make for a great muscle benefiting food. Add in some iron-rich spinach and you’ve got yourself a very muscle health friendly dish!

Ingredients:

Red Coconut Chicken Curry

16 oz. chicken breast, cut into 1-inch cubes
4 tbsp coconut oil, divided
1 zucchini, cut into 1-inch spears
1 yellow square, cut into 1-inch spears
1 red bell pepper, sliced
1 green pepper, sliced
1 yellow onion, sliced
2 tsp ginger paste
4 garlic cloves, grated or finely chopped
4 tbsp red thai curry paste OR 1 14oz jar of red thai curry sauce…this is what I did!
1 16oz can of coconunt cream or milk
salt and pepper
rice to serve

Chickpea Spinach Salad

4 tbsp olive oil, divided
1 garlic clove, grated of finely chopped
1 14oz can chickpeas, drained
2 cups baby spinach, loosely packed
1/4 tsp cumin
1/4 tsp dried thyme
handful of chopped fresh parsley
2 tbsp tahini
juice of 1 lemon
salt and pepepr
3 tbsp water

Directions:

Red Coconut Chicken Curry

  1. Heat a large skillet over high heat with 1 tbsp of coconut oil. Add the chicken and cook through, until a light golden brown. This took me about 10 minutes. Transfer your cooked chicken to another plate and cover with foil to keep warm.
  2. In the same skillet, add another tbsp of coconut oil and toss in your vegetables. Cook them well, stirring occasionally, until starting to brown. Season with salt and pepper. Add the garlic and ginger and mix in, stirring and cooking until fragrant. About 30 seconds to 1 minute.
  3. Add the curry paste or sauce, and stir to combine. Then, add your coconut cream/milk and stir again. Finally, add your chicken back in and combine everything well. Leave it cooking over medium heat for a couple minutes more.
  4. Serve over rice and enjoy!!

Chickpea Spinach Salad

  1. To make the dressing, mix the tahini, lemon juice, 1 tbsp water, and 2 tbsp of olive oil. Add some salt and pepper to taste, and set aside.
  2. Heat the remaining 2 tbsp of olive oil in a large frying pan or skillet over low/medium heat. Add the garlic, cumin, and thyme and cook together for about 30 seconds. Add the chickpeas and reduce heat to low for 5 minutes.
  3. After 5 minutes, add 2 tbsp water and continue to cook for another 3 minutes before adding in the parsley and stirring. Then, add the spinach and stir quickly but don’t let all the spinach wilt up.
  4. Transfer to a salad bowl and toss with the dressing. Can be served warm or cold.

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