Ingredients

• 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, lite or full-fat (full-fat gives a richer consistency)
  
• 1 to 1 ½ 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
  
• ½ 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
  
• ¼ cup fresh cilantro, finely chopped, for garnishing (basil may be substituted)
  
• rice, quinoa, or naan, optional for serving

Instructions

1. Heat the oil in a large skillet over medium-high. Add the diced onion and cook, stirring now and then, until it softens—about 5 minutes.
2. Add the chicken pieces to the pan. Continue cooking for another 5 minutes, turning and stirring to ensure the meat cooks evenly and is no longer pink.
3. Stir in the garlic, ginger, and coriander. Let everything cook for about 1 minute, just until the mixture becomes fragrant.
4. Pour in the coconut milk. Add the shredded carrots, curry paste, salt, and pepper. Stir well, lower the heat to medium, and let the mixture bubble gently for around 5 minutes. The sauce should reduce slightly and begin to thicken.
5. Add the spinach and lime juice. Stir until the greens wilt and become tender, 1 to 2 minutes. Taste and adjust the flavors as desired—brown sugar, extra curry paste, or more seasoning can be added here.
6. Finish by sprinkling the chopped cilantro over the top. Serve right away with rice, quinoa, or naan if you’d like. The curry keeps well in an airtight container in the refrigerator for up to 1 week.

Notes

• Storage: Refrigerate in an airtight container for up to one week.
• Nutrition (per serving): 474 calories; 34g carbohydrates; 32g protein; 25g fat; 19g saturated fat; 4g polyunsaturated fat; 66mg cholesterol; 445mg sodium; 5g fiber; 7g sugar.
  Values are estimates.