Quick Thai Chicken Coconut Curry (Print Version)

# Ingredients:

→ Base Ingredients

01 - 2 to 3 tablespoons coconut oil
02 - 1 medium/large sweet Vidalia or yellow onion, diced small
03 - 1 pound boneless skinless chicken breast, diced

→ Aromatics & Spices

04 - 3 cloves garlic, finely minced
05 - 2 to 3 teaspoons ground ginger
06 - 2 teaspoons ground coriander
07 - 1 to 3 tablespoons Thai red curry paste
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper

→ Vegetables & Liquids

10 - 1 (13-ounce) can coconut milk
11 - 1 to 1 1/2 cups shredded carrots
12 - 3 cups fresh spinach leaves

→ Finishing Ingredients

13 - 1 tablespoon lime juice
14 - 1 to 2 tablespoons brown sugar (optional)
15 - 1/4 cup fresh cilantro, chopped

→ For Serving

16 - Rice, quinoa, or naan (optional)

# Instructions:

01 - Heat oil in large skillet over medium-high heat. Cook onion until softened, about 5 minutes.
02 - Add diced chicken and cook about 5 minutes until done, stirring frequently.
03 - Stir in garlic, ginger, and coriander. Cook for 1 minute until fragrant.
04 - Add coconut milk, carrots, curry paste, salt, and pepper. Simmer for 5 minutes until slightly thickened.
05 - Add spinach and lime juice, cook until spinach wilts. Adjust seasonings and add optional brown sugar to taste.

# Notes:

01 - Can substitute curry powder for Thai curry paste
02 - Keeps in fridge for up to 1 week
03 - Can use full-fat or lite coconut milk

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