Thai Chicken Coconut Red Curry (with lots of Carrots!)

 This is a hit at my house. It's a pretty quick meal. Everyone at my house loves it!

It comes from www.averiecooks.com

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 ½ 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

½ 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

¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving, We like it with broil-toasted naan

Instructions 

To a large skillet, add the oil, soften onion about 5 minutes.

Add the chicken and cook about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. 

Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately.