- ¼ cup fresh cilantro – finely chopped for garnishing
- ½ tsp freshly ground black pepper – or to taste
- 1 tbsp lime juice
- 1 to 2 tbsps brown sugar, optional and to taste
- 1 medium/large sweet Vidalia or yellow onion – diced small
- 1 pound boneless skinless chicken breast – diced
- 1 to 1½ cups shredded carrots
- 1 to 3 tbsps Thai red curry paste – to taste
- 1 tsp kosher salt – to taste
- 2 to 3 tsps ground ginger or 1 tbsp fresh ginger – finely chopped
- 2 to 3 tbsps coconut oil (olive oil may be substituted)
- 3 cloves garlic – finely minced
- 2 tsp ground coriander
- One 13-ounce can coconut milk
- about 3 cups fresh spinach leaves
- rice, quinoa, or naan, optional for serving
1. To a large skillet, add the oil, onion, and sauté 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.
2. 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.
3. 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, additional curry paste, salt, pepper, etc. to taste.
4. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Recipe by: Averie Cooks