Recipe

1 vidalia onion (or yellow onion, diced small)
1 pound boneless skinless chicken breast (diced into bite-sized pieces)
3 teaspoons ground ginger (or 1 tablespoon fresh ginger, finely chopped)
2 teaspoons ground coriander
13 ounces coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 1/2 cups shredded carrots
3 tablespoons Thai red curry paste (or to taste, curry powder may be substituted, to taste)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
3 cups fresh spinach leaves
1 tablespoon lime juice
2 tablespoons brown sugar (optional and to taste)
rice (quinoa, or naan, optional for serving)

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for 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.

David's Recipes