From https://www.averiecooks.com/thai-chicken-coconut-curry/
- 2-3 T coconut oil
- 1 medium/large vidalia/yellow onion, diced small
- 1 lb boneless chicken breast or tofu, diced
- 3 cloves garlic, finely minced
- 2-3 t ground ginger
- 2 t ground coriander
- 13 oz coconut milk
- 1-1.5 c shredded carrots
- 1-3 T Thai red curry paste
- 1 t kosher salt
- 1/2 t ground black pepper
- 3 c fresh spinach leaves
- 1 T lime juice
- 1-2 T brown sugar
- 1/4 c fresh cilantro, finely chopped for garnishing
- rice, quinoa, or naan for serving
- in dutch oven add oil and onion and saute over medium heat until onion begins to soften, about 5 min
- add chicken/tofu and cook until done
- add garlic, ginger, coriander and cook for 1 minute
- add coconut milk, carrots, curry paste, salt, and pepper, reduce heat slightly and allow to boil for 5 min
- add spinach, lime juice and cook for 1-2 min
- add brown sugar and other spices to taste
This one turned out great but not spicy enough. Need to add more spice next time.