Thai Coconut Red Curry Chicken

 3 Tbsp coconut oil

1 large sweet Vidalia onion, diced small

1 pound chicken breast or thighs, diced into bite size pieces

3 cloves garlic, finely minced or pressed

1 Tbsp fresh ginger, finely chopped, or 2 tsp ground ginger

2 tsp coriander

1 (13 oz) can coconut milk

1 1/2 cups shredded carrots

1-3 Tbsp Thai Red Curry Paste, to taste

1 tsp salt

1/2 tsp black pepper

3 cups baby spinach leaves

1 Tbsp lime juice

1-2 Tbsp brown sugar, optional and to taste

1/4 cup cilantro, chopped (basil may be substituted)

rice, quinoa and/or naan for serving

In a large skillet, saute onion in oil over medium-high heat until they begin to soften, about 5 mins, stirring occasionally.

Add the chicken and cook for an additional 5 mins, or until chicken is done. Stir often.

Add garlic, ginger, coriander and cook for about 1 min, until fragrant, stir frequently.

Add coconut milk, carrots, curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and allow sauce to gently simmer for about 5 mins and sauce has thickened slightly.

Add spinach, lime juice and stir. Cook until spinach it tender. Add brown sugar to taste.

Sprinkle with cilantro and serve over rice with naan.

*I double this recipe when I make it for my family.