Thai Chicken Coconut Red Curry

averiecooks.com

Judy Langemo Roth

subheading: 0.5X:

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, I used lite; full-fat will deliver a richer/thicker result

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

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