Coconut Curry Chicken Thighs With Chilli Spinach
This meal was so ridiculously simple and quick guys! I had to share it with you.
It's meals like these that prove a gluten free, low carb lifestyle to be enjoyable and simple. Being gluten and dairy free too, it suits those of you with bloating or other inflammatory issues like me.
Following a low carb, calorie controlled, anti-inflammatory diet doesn't need to be boring! I'm always here to show you that.
All you need is a few of the right ingredients in your fridge, freezer and pantry and the right recipes. This is what I help you with!
Recipe
Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Ingredients:
400g chicken tenderloins
2 heaped tbsp red curry paste (see this blog for how to choose the best curry paste)
140 mL light coconut cream
1 tsp fresh ginger, grated (or ginger paste)
1/2 tsp garlic powder
1/2 tsp onion powder
1 teaspoon coconut oil
2 boxes frozen spinach (250g each)
1 pinch sea salt
1 pinch chilli flakes (optional)
1/4 cup coriander leaves to serve (optional)
Lime wedge (optional)
Method:
Place chicken in a large bowl. Cover it well with garlic powder, onion powder and ginger (if it’s more than the above ingredients, that’s fine - I always just guess and ensure the chicken is well covered!).
In a small bowl or mug, stir together the curry paste and coconut cream.
On a large pan or wok over medium heat, melt the coconut oil and add the chicken. Meanwhile, place the 2 boxes of frozen spinach into two deep bowls and microwave each for 4-6 minutes until defrosted and hot.
Once chicken has cooked enough on one side and appears to be half cooked through (approx. 3-4 minutes), flip over. Then, add in the coconut cream/curry paste mixture. Let this simmer for around 6-8 minutes until the chicken is cooked through. Taste and add a pinch of salt if desired for flavour.
Take the hot spinach out of the microwave. Divide the chicken and sauce in two, over each bowl of spinach. Garnish with coriander and chili flakes if desired. I also love adding a squeeze of lime ontop! (In this picture, I served it for lunch and added some cherry tomatoes)
Macros / serve:
Calories: 433 kcal
Protein: 55 g
Fat: 16 g
Net Carbs: 10 g
Fibre: 7 g
Notes:
This chicken is perfect to marinate ahead of time to save yourself even more time.
It is also great served with any other steamed greens or cauliflower rice instead of spinach!
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.
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