*Recipe* Thai Chicken Coconut Curry

It seems I have a cooking theme lately... I'm loving the Thai dishes.  I love curry and the spice and the bold flavors and this dish is soooo easy.  This recipe is no different, and was a huge hit.  It is creamy with a great amount of spice and texture.  I think when I make it again I will add more curry paste and a bit more lime juice, maybe even some red pepper flakes for a bit more heat, but this is a great place to start if you aren't sure how much you can handle.  I served it over quinoa but rice would be just as good.

Ingredients

• 3 tbsp coconut oil (or olive oil)
• 1 Vidalia onion
• 1 lb boneless skinless chicken breast
• 3 cloves garlic
• 3 tsp ground ginger
• 2 tsp ground coriander
• 13 oz (1 can) coconut milk
• 1 1/2 cups shredded carrot
• 1 bell pepper (red. orange, yellow)
• 3 tbsp red curry paste (or to taste)
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups spinach leaves
• 1 tbsp lime juice
• 1/4 cup fresh cilantro
• rice, quinoa, naan for serving 

Directions

To a large skillet, add the oil and onion and sauté over medium high heat, until the onion begins to soften, about 5 minutes.

Add the chicken and cook about 5 minutes, or until the chicken is cooked through. Stir often!

Add the garlic, ginger, coriander and cook for about 1 minute, until fragrant. 

Add the coconut milk, carrots, bell pepper, Thai curry paste, salt and pepper and stir to combine. Reduce heat to medium and allow mixture to gently boil for about 5 minutes or until liquid volume has reduced to desired thickness. 

Add the spinach and lime juice and store to combine. Stir until spinach is wilted and tender, 1 to 2 minutes. 

Taste and if you want, add additional curry paste, salt, pepper etc. 

Evenly sprinkle with cilantro if desired and serve immediately. It is best fresh but can be kept in the fridge for a few days. 

Thank you to Averiecooks.com for the recipe.