Coconut Chicken Curry

When I first made this curry, I used Curry Powder, but this week I used a Curry Paste
I think it was a more exciting flavour
Also I rubbed the chicken thighs with the paste and roasted them
Then pulled the meat apart. Great flavour on the chicken
But if you follow the recipe below It becomes a very quick curry
A Curry in a Hurry in fact.
Very popular with the kids and the Adults
I found this recipe on the Epicurious Site
This feeds six

1 medium onion roughly chopped
1 tablespoon oil
1 kilo chicken boneless, skinless  thighs chopped
2 Sachets of Asian Gourmet Curry Paste… the Vietnamese Flavour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)

2 x 400 ml cans coconut milk (preferably full-fat)
1 (2 1/2") piece ginger, peeled and rough chopped
4 garlic cloves, peeled
1/4 cup raw cashews, chopped (optional)
1 1/2 teaspoons yellow and/or black mustard seeds (optional)
1 packet baby spinach
Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)



Toss chicken with curry paste, salt, and pepper in a medium bowl.

Heat 1 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high.
Add onion and cook, stirring, until softened, about 2 minutes.
add 1 sachet of curry paste, stir

and cook for another couple of minutes remove and set aside
Add more oil and saute chicken till brown
You may need to do it in batches

Meanwhile Purée coconut milk, ginger, and garlic in a blender until very smooth.

Add coconut milk mixture and cooked onion to the chicken in the pan

and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
Add spinach to pan sprinkle with salt and pepper

and blend in till spinach is wilted. about a minute or two

Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium.
Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes.

 Immediately transfer nut mixture including the oil to a small bowl.

Serve the Curry over rice
Garnish with Cashews, Coriander and Red Pepper

 Delicious, Pretty and So so simple