25-Minute Thai Yellow Curry with Chicken

averiecooks.com

Miss Pixel

3 tablespoons olive oil, (coconut oil may be substituted)

1 large yellow onion, diced small (a sweet Vidalia may also be used)

1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 to 3 teaspoons ground turmeric

2 teaspoons ground ginger , finely chopped (or 1 tablespoon fresh ginger)

2 teaspoons ground coriander

2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired

13.5 ounces full-fat coconut milk, (lite may be substituted)

1 ½ cups shredded carrots

2 to 3 cups fresh spinach, loosely packed (2 to 3 heaping handfuls)

½ teaspoon freshly ground black pepper, or to taste

1 to 2 tablespoons lime juice, (optional but recommended)

¼ to ⅓ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

1 to 4 tablespoons light brown sugar, packed (optional and to taste)

salt, (optional and to taste)

Directions at averiecooks.com

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