This is one of my faves. The original recipe calls for a LOT of red curry sauce but I reduce this greatly since I cannot handle too much spice. But feel free to add more if you wish. Serve over white rice.
Ingredients
- 2-3 Tablespoons coconut oil (I just used EVOO, basically for everything)
- 1 medium, chopped Onion
- 1 lb chicken breast (minced into bite-sized pieces)
- 3 cloves garlic
- 2-3 teaspoons ground ginger (fresh is always great too)
- 2 teaspoons ground coriander
- 1 13 oz. can full fat coconut milk (lite works best in this recipe)
- 1-1.5 cups shredded carrot
- 1-3 Tablespoons red curry paste (I use less for my own taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon lime juice
- 1-2 Tablespoons brown sugar
- 1/4 cup cilantro
- 3 cups fresh spinach (I use a 10 bag frozen spinach, thawed)
- For: 6
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 1 h 17 min
Instructions
- In a large skillet or dutch oven, sautée chopped onion for 5 minutes. Add cubed chicken breast and sautée for another 5 minutes, stirring often. Add garlic, ginger and coriander, cook for 1 minute. Add coconut milk and carrot, stir. Add spinach and lime juice, cook 1-2 minutes. Add brown sugar, curry paste, salt and pepper. Sprinkle with chopped cilantro and serve immediately over white rice.
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