One-PotEasy

One-Pot Rich Coconut Red Curry Chicken Breast with Baby Spinach

Name: One-Pot Rich Coconut Red Curry Chicken Breast with Baby Spinach
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 lb, sliced Chicken Breast (1 lb, sliced); 3 packed cups Baby Spinach; 2 diced Roma Tomatoes; 4 cloves, minced Fresh Garlic; 1 can (13.5 oz) Full-Fat Coconut Milk; 2 tbsp Red or Yellow Curry Paste; 1 tbsp Soy Sauce; 4-6 tortillas Warm Flour or Corn Tortillas

A delicious, easy-to-make dinner featuring tender chicken breast and crisp baby spinach that you simmer gently in aromatic coconut curry until tender and infused. Perfect for quick weeknights.

Prep: 10 mins

Cook: 20 mins

Serves: 4

Serving Size:

158

Calories

Protein

21g

Carbs

Fat

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Ingredients

ProteinsChicken Breast (1 lb, sliced)

1 lb, sliced

ProduceBaby Spinach

3 packed cups

ProduceRoma Tomatoes

2 diced

ProduceFresh Garlic

4 cloves, minced

Pantry & GrainsFull-Fat Coconut Milk

1 can (13.5 oz)

Spices & SaucesRed or Yellow Curry Paste

2 tbsp

Spices & SaucesSoy Sauce

1 tbsp

Pantry & GrainsWarm Flour or Corn Tortillas

4-6 tortillas

Step-by-Step Instructions

Step 1:Heat 1 tablespoon oil in a deep dutch oven or pot over medium heat.

Step 2:Brown the chicken breast for 5-6 minutes until nicely caramelized, then push to the side.

Step 3:Add the chopped baby spinach, roma tomatoes, fresh garlic and aromatics, cooking until fragrant.

Step 4:Stir in the rich coconut red curry liquids, scraping any browned flavorful bits from the bottom of the pot.

Step 5:Cover with a lid and simmer gently on low heat for 12 minutes until tender and deeply flavorful.

Step 6:Ladle into warm bowls and serve warm.

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