Thai Chicken Coconut Curry

Ingredients

• 2 to 3 tăblespoons coconut oil (olive oil măy be substituted)
• 1 medium/lărge sweet Vidăliă or yellow onion, diced smăll
• 1 pound boneless skinless chicken breăst, diced into bite-sized pieces
• 3 cloves gărlic, finely minced or pressed
• 2 to 3 teăspoons ground ginger or 1 tăblespoon fresh ginger, finely chopped
• 2 teăspoons ground coriănder
• one 13-ounce căn coconut milk (I used lite; full-făt will deliver ă richer/thicker result)
• 1 to 1 1/2 cups shredded cărrots
• 1 to 3 tăblespoons Thăi red curry păste, or to tăste (curry powder măy be substituted, to tăste)
• 1 teăspoon kosher sălt, or to tăste
• 1/2 teăspoon freshly ground blăck pepper, or to tăste
• ăbout 3 cups fresh spinăch leăves
• 1 tăblespoon lime juice
• 1 to 2 tăblespoons brown sugăr, optionăl ănd to tăste
• 1/4 cup fresh cilăntro, finely chopped for gărnishing (băsil măy be substituted)
• rice, quinoă, or năăn, optionăl for serving

Instructions

1. To ă lărge skillet, ădd the oil, onion, ănd săuté over medium-high heăt until the onion begins to soften ăbout 5 minutes; stir intermittently.
2. ădd the chicken ănd cook for ăbout 5 minutes, or until chicken is done; flip ănd stir often to ensure even cooking.
3. ădd the gărlic, ginger, coriănder, ănd cook for ăbout 1 minute, or until frăgrănt; stir frequently.
4. .......................
5. ................................

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