Thai Chicken Coconut Curry
"Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!..."
INGREDIENTS
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2 to 3 tablespoons coconut oil (olive oil may be substituted)
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1 medium/large sweet Vidalia or yellow onion, diced small
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1 pound boneless skinless chicken breast, diced into bite-sized pieces
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3 cloves garlic, finely minced or pressed
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2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
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2 teaspoons ground coriander
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one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
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1 to 1 1/2 cups shredded carrots
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1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
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1 teaspoon kosher salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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about 3 cups fresh spinach leaves
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1 tablespoon lime juice
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1 to 2 tablespoons brown sugar, optional and to taste
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1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
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rice, quinoa, or naan, optional for serving
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