Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice
A fragrant chicken curry simmered in creamy coconut milk with fresh ginger and spinach, served over fluffy jasmine rice. This thai-inspired chicken (dairy free, gluten free) ready in about 45 minutes pairs coconut oil, medium 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 a quick salad or grain on the side. 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 cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 4: Add 2 tbsp yellow curry powder and 1 tsp ground turmeric, stirring for 30 seconds to toast the spices.
- 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.
- 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.
- 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.
- Step 8: Serve the coconut-ginger chicken curry hot over the fluffy jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Ginger Chicken Curry with Spinach and Jasmine Rice dairy free?
Yes — this recipe is tagged dairy free, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
