This Thai red chicken curry is wonderfully fragrant and full of flavor. It comes together quickly and easily in one pot and is perfect for an easy weeknight meal. Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes. Add in the chicken and cook until the surface turns white.
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I could just drink the coconut milk-based sauce. The Thai red curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.
Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes. Stir in the spinach, lime juice, and optional brown sugar last. I like to serve this coconut milk curry with a sprinkle of fresh cilantro to make the flavors pop.