Thai Chicken Curry
- 3 tablespoons coconut oil
- 1 large onion, chopped
- 2 lbs boneless chicken, cut into bite-sized pieces
- 3 cloves garlic, crushed
- 1 1/4 teaspoons ground ginger
- 2 teaspoons ground coriander
- 1 can coconut milk
- 2 cups shredded carrots
- 1 tablespoon curry powder
- large pinch salt
- small pinch ground black pepper
- 4 cups fresh spinach leaves
- juice of 1/2 lime
- 1/4 cup chopped fresh cilantro
- cooked rice, for serving
-Heat oil in large skillet over medium/high heat. Sauté onion 5 minutes, until soft.
-Add chicken, stirring often, until cooked (about 5 minutes).
-Add garlic, ginger and coriander. Stir until fragrant.
-Add coconut milk, carrots, curry, salt and pepper. Bring to a boil, then immediately reduce
heat to a simmer. Simmer for about 5 minutes, stirring occasionally.
-Add spinach and lime juice. Toss and stir until spinach has barely wilted. Remove from heat,
sprinkle with cilantro and serve over rice.