Ingredients
Equipment
Method
Cooking Steps
- Heat a large pot over medium heat and add the diced onion, cooking until translucent.
- Add minced garlic, grated ginger, and sliced carrot, sautéing until fragrant.
- Add the chicken thighs and cook until browned.
- Pour in chicken broth, coconut milk, soy sauce, and fish sauce. Stir to combine.
- Add sliced mushrooms, fresh spinach, curry powder, turmeric, black pepper, and salt.
- Bring to a boil, then reduce heat to simmer for 20 minutes.
- In a separate pot, cook jasmine rice according to package instructions.
- Serve the chicken broth mixture over cooked rice, garnished with chopped cilantro and lime wedges.
Nutrition
Notes
For added versatility, feel free to swap chicken for shrimp or tofu and include seasonal veggies to suit your tastes.
