Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken thighs (or boneless pork sirloin chops)
  • 1 13.5 ounce can unsweetened coconut milk (light is okay - see notes)
  • 1 to 2 tablespoons Thai red curry paste
  • 1/4 cup peanut butter
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon vegetable (or coconut oil)
  • 2 tablespoons fish sauce
  • 1/2 medium red bell pepper (cored, seeded and diced)
  • 1-1/2 tablespoons sugar
  • Zest of 1 lime or 4 Kaffir lime leaves (stemmed and very finely chopped (see notes))
  • 6 ounces fresh spinach
  • 3 scallions (chopped)
  • 2 tablespoons unsalted peanuts (crushed)
  • Steamed jasmine rice

Instruction

  • Trim any excess fat from the chicken thighs, cut them into bite-sized chunks and set aside.
  • Combine the coconut milk, 1 tablespoon of the curry paste, peanut butter and lime juice in a bowl. Whisk until smooth, taste and add more curry paste if desired. Set aside.
  • Heat the oil in a large saucepan over medium-high heat and add the chicken. Sauté for 2 minutes then deglaze the pan with the fish sauce, scraping up any browned bits that may have accumulated on the bottom of the pan.
  • Add the red bell pepper and reduce the heat to medium. Stir in the coconut milk mixture, sugar and lime zest or Kaffir lime leaves. Simmer, stirring occasionally, for 10 to 12 minutes.
  • Stir in the spinach a handful at a time, letting each batch wilt completely before adding more. Add 1/2 of the scallions, taste the sauce and add a bit more fish sauce if needed.
  • To serve, divide the curry between 4 shallow bowls, add a serving of rice and garnish with the remaining scallions and crushed peanuts.