Thai Chicken Coconut Curry | Recipe Cart | Recipe Cart

Ingredients

• 2 to 3 tablespoons coconut oil (olive oil may be substituted)
• 1 medium/large sweet Vidalia or yellow onion, diced small
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons ground coriander
• one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
• 1 to 1 1/2 cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• about 3 cups fresh spinach leaves
• 1 tablespoon lime juice
• 1 to 2 tablespoons brown sugar, optional and to taste
• 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
• rice, quinoa, or naan, optional for serving