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.