Easy, One-Pot Coconut Thai Chicken Curry

I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything on the stovetop. I've converted this to a one-pan recipe, and instead of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end. Thai red curry paste. I buy Maesri at the Asian market. You can find it online, too. I use half a tin for this recipe (about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and add more at the end.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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