Thai Chicken Coconut Curry
- 2 to 3 tbsp Coco Goods Coconut Oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 lb. boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 tsp ground ginger or 1 tbsp fresh ginger, finely chopped
- 2 tsp ground coriander
- 13 oz can coconut milk
- 1 to 1-1/2 cups shredded carrots
- 1 to 3 tbsp Thai red curry paste
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 3 cups fresh spinach leaves
- 1 tbsp lime juice
- 1 to 2 tbsp brown sugar, optional and to taste
- 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- Optional: rice, quinoa, or naan for serving
- To a large skillet, add the oil, onion, and saute over medium-high heat until the onion begins to soften, about 5 minutes. Stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking,
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes. or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is rendel about 1 to 2 minutes, Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and test keep airtight in the fridge for up to 1 week.
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