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Dinner recipe · from the recipe book

Thai-Style Chicken Thigh Coconut Curry with Spinach

Tender chicken thighs simmer in a gingery, lime-bright coconut sauce with silky spinach and crisp-tender green beans, spooned over fluffy jasmine-style rice.

Thai-Style Chicken Thigh Coconut Curry with Spinach

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1 cup240 gLow-sodium chicken broth
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups475 gWater
  • 5 cups loosely packed150 gBaby spinach
  • 2 cups cut200 gGreen beanstrimmed and cut into 2-inch pieces
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tbsp14 gCanola oil
  • 2½ tsp15 gFish sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2 tbsp30 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • ⅛ tsp1 gSalt

Steps

  1. Prepare all vegetables first: slice the onion, mince the garlic and jalapeño, grate the ginger, trim and cut the green beans, and chop the cilantro. Cut the chicken thigh into 1-inch pieces.
  2. Cook the rice: in a saucepan, bring the rice, water and salt to a boil, cover, reduce to low and cook 15 minutes. Remove from heat and let stand covered while you make the curry.
  3. Heat the canola oil in a large pot over medium-high heat. Add the onion and cook 5 minutes until softened.
  4. Add the garlic, ginger and jalapeño and cook 1 minute. Stir in the curry powder and turmeric and toast 30 seconds until fragrant.
  5. Add the chicken thigh and stir to coat in the spices; cook 4 minutes, turning, until the outsides are no longer pink.
  6. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring to a simmer and cook uncovered 12 minutes, stirring occasionally.
  7. Add the green beans and simmer 5 minutes more, until crisp-tender and the chicken reaches 165°F (74°C) inside.
  8. Stir in the spinach a handful at a time until just wilted, then turn off the heat and stir in the lime juice.
  9. Fluff the rice, divide among 4 bowls, ladle the curry over and top with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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