Speedy Creamy Green Herb Chicken

Ingredients

• 1.5 lbsBoneless, skinless chicken thighs
• 1 tablespoonOlive oil
• 1 small, finely choppedYellow onion
• 3 cloves, mincedGarlic
• 1 tablespoon, grated (optional)Fresh ginger
• 2 tablespoonsGreen curry paste
• 13.5 fl oz (1 can)Full-fat coconut milk
• 0.5 cupChicken broth
• 5 ouncesFresh spinach
• 0.5 cup, roughly choppedFresh cilantro
• 0.5 cup, roughly choppedFresh parsley
• 0.5 teaspoon, or to tasteSalt
• 0.3 teaspoon, or to tasteBlack pepper
• 1 tablespoonLime juice

Instructions

1. 1

   Pat chicken dry and cut into 1-inch pieces. Season lightly with 0.25 teaspoon salt and 0.25 teaspoon black pepper.

   ⏱ 3 min
2. 2

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger (if using), cooking for another minute until fragrant.

   ⏱ 5 min
3. 3

   Add the seasoned chicken pieces to the skillet. Cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through at this stage.

   ⏱ 7 min
4. 4

   Stir in the green curry paste and cook for 1 minute, allowing its fragrance to develop. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

   ⏱ 4 min
5. 5

   Reduce heat to low, cover the skillet, and let it simmer for 10-12 minutes, or until the chicken is cooked through and tender. Uncover and stir in the fresh spinach. Cook for 2-3 minutes until the spinach has wilted.

   ⏱ 14 min
6. 6

   Remove from heat. Stir in the chopped fresh cilantro and parsley, and squeeze in the lime juice. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with rice or naan bread.

   ⏱ 2 min