Ingredients:

  • 1 tbsp Coconut oil
  • 1 medium Yellow onion, finely diced
  • 1 medium Red bell pepper, thinly sliced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Red curry paste
  • 0.5 cup Smooth natural peanut butter
  • 14 oz Full-fat coconut milk
  • 4 cups Low-sodium chicken broth
  • 1 lb Chicken breast, thinly sliced
  • 2 cups Fresh spinach, chopped
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 1 medium Lime, juiced
  • 0.25 cup Fresh cilantro, chopped
  • 2 tbsp Crushed peanuts

Instructions:

  1. Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sliced red bell pepper, sautéing for 4–5 minutes until the onion is translucent and the peppers have softened slightly.
  2. Stir in the minced garlic and grated ginger. Cook for approximately 60 seconds until highly fragrant.
  3. Push the vegetables to the side of the pot and add the red curry paste to the center. Toast for 1 minute, then add the peanut butter, stirring to combine the aromatics into a thick paste.
  4. Slowly pour in the coconut milk and chicken broth while whisking constantly to ensure a smooth, velvety emulsion without clumps.
  5. Add the sliced chicken breast, soy sauce, and brown sugar. Bring to a gentle simmer (do not boil vigorously) and cook for 8–10 minutes until the chicken is cooked through.
  6. Turn off the heat. Stir in the chopped spinach until wilted and add the fresh lime juice to brighten the flavors.
  7. Garnish with fresh cilantro, crushed peanuts, and an optional drizzle of sriracha before serving.