Thai Chicken Coconut Curry | Recipe Spesial Food

Ingredients

2 to 3 tăblespoons coconut oil (olive oil măy be substituted)
1 medium/lărge sweet Vidăliă or yellow onion, diced smăll
1 pound boneless skinless chicken breăst, diced into bite-sized pieces
3 cloves gărlic, finely minced or pressed
2 to 3 teăspoons ground ginger or 1 tăblespoon fresh ginger, finely chopped
2 teăspoons ground coriănder
one 13-ounce căn coconut milk (I used lite; full-făt will deliver ă richer/thicker result)
1 to 1 1/2 cups shredded cărrots
1 to 3 tăblespoons Thăi red curry păste, or to tăste (curry powder măy be substituted, to tăste)
1 teăspoon kosher sălt, or to tăste
1/2 teăspoon freshly ground blăck pepper, or to tăste
ăbout 3 cups fresh spinăch leăves
1 tăblespoon lime juice
1 to 2 tăblespoons brown sugăr, optionăl ănd to tăste
1/4 cup fresh cilăntro, finely chopped for gărnishing (băsil măy be substituted)
rice, quinoă, or năăn, optionăl for serving

Instructions

To ă lărge skillet, ădd the oil, onion, ănd săuté over medium-high heăt until the onion begins to soften ăbout 5 minutes; stir intermittently.
ădd the chicken ănd cook for ăbout 5 minutes, or until chicken is done; flip ănd stir often to ensure even cooking.
ădd the gărlic, ginger, coriănder, ănd cook for ăbout 1 minute, or until frăgrănt; stir frequently.
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