• 2 to 3 tablespoons coconut oil
• 1 medium onion diced
• 1 pound chicken breast, bite-sized
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, chopped
• 2 teaspoons ground coriander
• 13-ounce can coconut milk
• 1 to 1 1/2 cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste, or to taste
• kosher salt to taste
• freshly ground black pepper 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)

1. In a skillet, head up oil and saute onions until soft, about 5 minutes.
2. Add the chicken and cook until chicken is done, about 5 minutes.
3. Add garlic, ginger, and coriander and cook until fragrant, about 1 minute.
4. Add coconut milk, carrots, curry paste, salt, and pepper and stir to combine.
5. Reduce heat and allow mixture to boil for 5 minutes.
6. Add spinach and lime juice, stir to combine, and cook until spinach is tender, about 1 minute.
7. Add brown sugar, curry paste, salt, or pepper to taste.
8. Sprinkle with cilantro and serve over rice.

Original Recipe