Ingredients:
- 2 to 3 tablespoons coconut oil
- 1 medium/large sweet or yellow onion, diced
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 4 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- 1 thirteen-ounce can coconut milk
- 1/2 cup shredded carrots
- 1/2 cup bell pepper, chopped
- 1 cup cauliflower, chopped
- 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
- 1/2 teaspoon freshly ground black pepper, or to taste
- 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1/4 cup fresh basil, finely chopped for garnishing
- Rice or quinoa for serving
Instructions:
- 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
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, bell pepper, cauliflower, 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 additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the basil and serve over rice.
