I've been pretty bad about prepping lunches ahead on the weekend lately, but this recent dish is definitely a winner. First of all, it's very quick and has a pretty short ingredient list -- I made it in a skillet while prepping other things on a weekend afternoon, and it didn't feel like a major chore. Plus, it's got a good balance of protein and veggies, plus a whole grain if you serve it over brown rice. I wilted fresh spinach into the sauce right at the end, but if you have leftover steamed veggies, you could mix those in instead or in addition to the spinach -- I think green beans or carrots would work especially well. Despite what seems like a lot of curry paste, this dish isn't too spicy, and it keeps well in the fridge until you're ready to eat. This dish is especially good to make this time of year, since the creamy coconut milk puts it firmly in comfort food territory.
Comforting Chicken Curry with Baby Spinach (adapted from Honest Cooking, original recipe here)
Serves 4 (lunch portions)
2 T oil
2 tsp minced garlic
2 tsp minced fresh ginger
2 T Thai red curry paste
1 pound boneless, skinless chicken thighs, in bite-sized pieces
1 cup coconut milk
2 generous handfuls baby spinach
Brown rice, to serve (if you're feeling fancy, prepare it using the leftover coconut milk for part of the liquid)
1. Heat the oil in a skillet over medium-high heat. When it's hot, add the garlic and ginger and fry for a minute or so, until fragrant. Add the curry paste and fry for another minute.
2. Add the chicken, stir well to combine, and cook until just browned. Then add the coconut milk, bring to a boil, and reduce heat to a simmer. Simmer until the chicken is cooked through.
3. Stir in the spinach until just wilted. Let cool, then divide among 4 lunch containers, each with a scoop of brown rice.