Thai Yellow Curry Recipe (With Chicken)

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Cooker

3 tablespoons olive oil (coconut oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

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 or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

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

one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but 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 or to taste, 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

rice (jasmine or basmati) or naan, optional for serving

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