Thai Red Curry Chicken

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INGREDIENTS

· 1 to 2 tablespoons coconut oil

· 1 medium Sweet Vidalia or yellow onion, diced small

· 1 pound boneless skinless chicken breast, cubed

· 3 cloves garlic minced

· 15gm ginger minced or 2-3 teaspoons ground ginger

· 2 teaspoons ground coriander

· One 13-ounce can coconut milk

· 1 to 1 1/2 cups shredded carrots

· 50 grams or 2-3 tablespoons Thai red curry paste

· 1 teaspoon fish sauce (optional)

· 1-2 teaspoons red pepper flakes (optional)

· 1 teaspoon kosher salt, or to taste

· 1/2 teaspoon freshly ground black pepper, or to taste

·  2-3 cups fresh spinach leaves

·  1 tablespoon lime juice (about 1/2 lime squeezed)

·  Zest 1 lime (optional)

·  2 tablespoons brown sugar, optional and to taste

·  1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

INSTRUCTIONS

1.    In a deep large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

2.    Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

3.    Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

4.    Add the coconut milk, carrots, Thai curry paste, fish sauce, salt, pepper, red pepper flakes (according to your spice level) and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 10-15 minutes, or until liquid volume has reduced and sauce thickens slightly.

5.    Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, I enjoy this sauce on the slightly sweet sauce, about 2 tablespoons. Add additional curry paste, salt, pepper, etc. to taste.

6.    Evenly sprinkle with the cilantro and serve immediately. Serve over warm jasmine or basmati rice.