One-Skillet Thai Coconut (Print Version)

# Ingredients:

→ Base Ingredients

01 - Diced pieces of 1 pound chicken breast, no bones or skin
02 - 1 medium-large yellow or Vidalia sweet onion, chopped small
03 - 2 to 3 tablespoons of coconut oil, your choice

→ Aromatics & Spices

04 - 1 to 3 tablespoons of red curry paste from Thailand
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon fresh black pepper
07 - 3 garlic cloves, minced finely
08 - 2 teaspoons of ground coriander
09 - 2 to 3 teaspoons of powdered ginger

→ Vegetables & Liquids

10 - A can of coconut milk, about 13 ounces
11 - Roughly shredded carrots, 1 to 1 1/2 cups
12 - 3 handfuls of fresh spinach leaves, about 3 cups

→ Finishing Ingredients

13 - 1/4 cup of fresh, chopped cilantro
14 - Optional: 1 to 2 tablespoons of brown sugar
15 - 1 tablespoon of freshly squeezed lime juice

→ For Serving

16 - Naan, quinoa, or rice (totally up to you)

# Instructions:

01 - Start by warming up some oil in a big pan over medium-high heat. Toss in the onions and let them go soft for about 5 minutes.
02 - Mix in the chicken pieces and keep stirring. Let it cook for around 5 minutes or until it’s done.
03 - Toss in the garlic, coriander, and ginger. Stir it for a minute until the smell is amazing.
04 - Drop in the curry paste, coconut milk, the carrots, salt, and pepper. Let this simmer for about 5 minutes so it thickens a bit.
05 - Stir in the spinach and lime juice, cooking it until the spinach wilts. Adjust flavors as needed and add brown sugar, only if you want.

# Notes:

01 - Swap out Thai curry paste for curry powder if necessary
02 - Good in the fridge for up to 7 days
03 - Either lite or full-fat coconut milk works fine here

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