Stir-Fried Coconut Chicken with Spinach and Tomatoes

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Juicy chicken pieces cooked in a creamy coconut sauce with fresh spinach and tomatoes, served over jasmine rice for a balanced meal. This Indian recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Stir in 2 cups fresh spinach and 1 cup halved cherry tomatoes. Cook 2 minutes until spinach wilts and tomatoes soften.
5. Step 5: Serve over 2 cups cooked jasmine rice.