Ingredients
Scale
- 2–3 tbsp coconut oil (olive oil works too)
- 1 medium/large yellow onion, diced small
- 1 lb boneless skinless chicken breast, diced bite-sized
- 3 cloves garlic, minced or pressed
- 2–3 tsp ground ginger or 1 tbsp fresh ginger, finely chopped
- 2 tsp ground coriander
- 1 (13 oz) can coconut milk (lite or full-fat)
- 1 ½ cups shredded carrots
- 1–3 tbsp Thai Kitchen Red curry paste (or to taste; curry powder may be substituted)
- 1 tsp kosher salt (or to taste)
- ½ tsp black pepper (or to taste)
- 3 cups fresh spinach leaves
- 1 tbsp lime juice
- 1–2 tbsp brown sugar (optional, to taste)
- 15 oz chicken stock
- ¼ cup fresh cilantro, chopped (or basil) for garnish
- Rice, quinoa, or naan, for serving (optional)
Instructions
- Heat oil in a pan. Cook onion 3–5 min until soft.
- Add chicken and cook until lightly browned.
- Stir in garlic, ginger, coriander, and curry paste 1–2 min.
- Add coconut milk, chicken stock, carrots, salt, and pepper. Simmer 8–10 min.
- Stir in spinach, lime juice, and sugar. Cook 1–2 min until spinach wilts.
- Serve with rice, quinoa, or naan. Garnish with cilantro or basil.