🫙 From the Spice Rack
Thai Chicken Curry
Thai Chicken Curry 1 1/2 pounds fresh spinach, stemmed and washed, but not dried 1 (13.5 ounce) can unsweetened coconut milk 2 tablespoons chopped shallots 1 tablespoon chopped fre...
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Ingredients8 items
Ingredients
- 11/2 pounds fresh spinach, stemmed
- 1(13.5 ounce) can unsweetened coconut milk
- 2tablespoonchopped shallots
- 1tablespoonchopped fresh ginger
- 4teaspoonpaprika
- 1clovegarlic, finely chopped
- 1teaspoongrated lemon rind
- 1/2teaspoongrated lime rind
Directions
- 1
Thai Chicken Curry 1 1/2 pounds fresh spinach, stemmed and washed, but not dried 1 (13.5 ounce) can unsweetened coconut milk 2 tablespoons c
- 2
Steam over medium-high heat until spinach just wilts, 3 minutes
- 3
Drain in colander
- 4
run under cold water to chill
- 5
Squeeze spinach dry
- 6
Purée 1/2 cup of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender
- 7
Place coconut milk mixture in skillet over medium-high heat
- 8
cook until mixture thickens and turns brighter red, 1 to 2 minutes