INGREDIENTS
2 to 3 tablespoons coconut oil (olive oil may be substituted but does alter the taste a little)
1 medium/large sweet Vidalia or yellow onion, diced small (I spin them in the food processor a bit to dice them)
1 to 1.5 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed (this is about 1 1/2 tsp minced garlic)
2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots (optional - we usually do not add this but it is a nice addition)
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
* Blue Dragon is our favorite by far
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves (optional - we usually leave this out as well)
1 tablespoon lime juice (lemon juice works as well)
1 to 2 tablespoons brown sugar, optional to taste (we usually use 1.5 to 2 tbsp)
1/4 cup fresh cilantro, finely chopped for garnishing
rice, quinoa, or naan, optional for serving
DIRECTIONS
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.