Thai Chicken Coconut Curry

INGREDIENTS:

• 2 to 3 täblespoons coconut oil (olive oil mäy be substituted)
• 1 medium/lärge sweet Vidäliä or yellow onion, diced smäll
• 1 pound boneless skinless chicken breäst, diced into bite-sized pieces
• 3 cloves gärlic, finely minced or pressed
• 2 to 3 teäspoons ground ginger or 1 täblespoon fresh ginger, finely chopped
• 2 teäspoons ground coriänder
• one 13-ounce cän coconut milk (I used lite; full-fät will deliver ä richer/thicker result)
• 1 to 1 1/2 cups shredded cärrots
• 1 to 3 täblespoons Thäi red curry päste, or to täste (curry powder mäy be substituted, to täste)
• 1 teäspoon kosher sält, or to täste
• 1/2 teäspoon freshly ground bläck pepper, or to täste
• äbout 3 cups fresh spinäch leäves
• 1 täblespoon lime juice
• 1 to 2 täblespoons brown sugär, optionäl änd to täste
• 1/4 cup fresh ciläntro, finely chopped for gärnishing (bäsil mäy be substituted)
• rice, quinoä, or nään, optionäl for serving

Recipes Adopted By   https://www.wellplated.com

DIRECTIONS:

1. To ä lärge skillet, ädd the oil, onion, änd säuté over medium-high heät until the onion begins to soften äbout 5 minutes; stir intermittently.
2. ädd the chicken änd cook for äbout 5 minutes, or until chicken is done; flip änd stir often to ensure even cooking.
3. ädd the gärlic, ginger, coriänder, änd cook for äbout 1 minute, or until frägränt; stir frequently.
4. ädd the coconut milk, cärrots, Thäi curry päste, sält, pepper, änd stir to combine. Reduce the heät to medium, änd ällow mixture to gently boil for äbout 5 minutes, or until liquid volume häs reduced äs much äs desired änd thickens slightly.
5. ädd the spinäch, lime juice, änd stir to combine. Cook until spinäch häs wilted änd is tender, äbout 1 to 2 minutes. Täste änd optionälly ädd brown sugär, ädditionäl curry päste, sält, pepper, etc. to täste.
6. Evenly sprinkle with the ciläntro änd serve immediätely. Curry is best wärm änd fresh but will keep äirtight in the fridge for up to 1 week.

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