Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fragrant chicken curry simmered in creamy coconut milk with fresh ginger and spinach, served over fluffy jasmine rice. This Thai-inspired chicken recipe (dairy free, gluten free), ready in about 45 minutes, pairs coconut oil, yellow onion, diced, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.25 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 2 tbsp yellow curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) canned coconut milk (full fat)
• 1/2 cup chicken broth
• 4 cups fresh spinach, roughly chopped
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 cup jasmine rice, uncooked
• 1.5 cups water for rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, bring 1.5 cups water to a boil. Add the rice, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed and rice is fluffy. Remove from heat and keep covered.
2. Step 2: While rice cooks, heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 4 minutes until softened and translucent.
3. Step 3: Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tbsp yellow curry powder and 1 tsp ground turmeric, stirring for 30 seconds to toast the spices.
5. Step 5: Add 1.25 pounds cut chicken thighs to the skillet, stirring to coat in the spice mixture. Cook for 5 minutes until chicken begins to brown.
6. Step 6: Pour in 1 can (13.5 oz) full-fat coconut milk and 1/2 cup chicken broth. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10 minutes until chicken is cooked through and sauce thickens slightly.
7. Step 7: Stir in 4 cups roughly chopped fresh spinach, 1.5 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes until spinach wilts.
8. Step 8: Serve the coconut-ginger chicken curry hot over the fluffy jasmine rice.