Thai Chicken Coconut Curry
- 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
- To a large skillet add the oil onion and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic ginger coriander and cook for about 1 minute or until fragrant; stir frequently.
- Add the coconut milk carrots Thai curry paste salt pepper and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach lime juice and stir to combine. Cook until spinach has wilted and is tender about 1 to 2 minutes. Taste and optionally add brown sugar additional curry paste salt pepper etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
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