Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

YIELD: SERVES 6

INGREDIENTS:

• 2 to 3 tablespoons coconut oil (olive oil may be substituted)
• 1 medium/large sweet Vidalia or yellow onion, diced small
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons ground coriander
• one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
• 1 to 1 1/2 cups shredded carrots
• 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• about 3 cups fresh spinach leaves
• 1 tablespoon lime juice
• 1 to 2 tablespoons brown sugar, optional and to taste
• 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
• rice, quinoa, or naan, optional for serving

DIRECTIONS:

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.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

For full directions kindly visit averiecooks.com.

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