Stir-Fried Coconut Chicken with Spinach and Tomatoes
Juicy chicken pieces cooked in a creamy coconut sauce with fresh spinach and tomatoes, served over jasmine rice for a balanced meal. This indian ready in about 30 minutes pairs chicken thighs, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lb, cut into 1-inch cubes chicken thighs
- 1 tbsp vegetable oil
- 1, sliced red bell pepper
- 2, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 (14 oz) can coconut milk
- 1/4 cup lime juice
- 1 tbsp curry powder
- 2 cups fresh spinach
- 1 cup, halved cherry tomatoes
- 2 cups, cooked jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add 1 lb cubed chicken and cook 5 minutes until golden. Set aside.
- Step 2: Add 1 sliced red bell pepper, 2 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Stir-fry 2 minutes until fragrant.
- Step 3: Return chicken to skillet. Add 1 (14 oz) can coconut milk, 1/4 cup lime juice, and 1 tbsp curry powder. Simmer 8 minutes until chicken is cooked through and sauce thickens.
- Step 4: Stir in 2 cups fresh spinach and 1 cup halved cherry tomatoes. Cook 2 minutes until spinach wilts and tomatoes soften.
- Step 5: Serve over 2 cups cooked jasmine rice.
Frequently asked questions
How long does Stir-Fried Coconut Chicken with Spinach and Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 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 Stir-Fried Coconut Chicken with Spinach and Tomatoes?
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 chicken thighs from drying out.
Can I substitute ingredients in Stir-Fried Coconut Chicken with Spinach and Tomatoes?
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 Stir-Fried Coconut Chicken with Spinach and Tomatoes 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.
What goes well with Stir-Fried Coconut Chicken with Spinach and Tomatoes?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids loved the coconut chicken, and the spinach and tomatoes made it healthy!
- ★★★★★
Loved the coconut flavor and it was so quick to make!
- ★★★★☆
Tasted great, but the spinach cooked down too much and I had to add more at the end.
