Thai Chicken & Coconut Curry

[A*O]

As usual with my recipes, quantities are somewhat vague and depend on your personal taste/preference.

500g chicken (thigh meat is best, but anything will do)
Small onion
Red capsicum (bell pepper) chopped
Packet fresh baby spinach leaves
400ml can lite coconut milk/cream
3-4 tbsps desiccated coconut
Asian curry paste (Red Thai, Green Thai, Massaman, Peneang, Laksa, whichever you like)

Finely chop onion and fry in a little peanut oil.
Add diced chicken meat and 2-3 tbsps curry paste (or to taste) for about 2 mins
Add capsicum, coconut milk/cream and desiccated coconut (plus any other veggies you may have laying around in the fridge)
Simmer gently for about 30 minutes
Add spinach and stir through so the leaves wilt
Check for seasoning (may need more salt)
Serve with 'sticky' jasmine rice - or the rice of your choice.

NB - Don't chop the meat/veggies too small or it will go mushy, especially if you are using breast meat. Bitesize chunks!

[chartreuse]

mmm, sounds good. i love curries.

[PlayfulKisses]

This sounds fabulous. One question: are you supposed to cook the chicken first or cube it raw?

[A*O]

Cut it up raw. No need to pre-cook but if you have some it's fine. It will cook while you simmer it for 30mins. Like all curries, this tastes even better if you keep it in the fridge overnight and eat the next day.