Ingredients

• 2 tablespoons Olive Oil

• 1 Yellow onion (diced)

• 1 pound Chicken (cubed)

• 3 cloves Garlic (minced)

• 1 tablespoon Ginger (diced)

• 2 teaspoons Ground Coriander

• 13 ounce can Coconut Milk

• 1 cups Carrots (shredded)

• 3 tablespoons Red Curry Paste

• 1 teaspoon Salt

• 1/2 teaspoon Black Pepper

• 3 cups Spinach Leaves

• 1 tablespoon Lime Juice

• 1/4 cup Cilantro (chopped to garnish)

Instructions

1. Place a large skillet over medium high heat, once hot add the oil and onions, cook about 5 minutes until onions soften

2. Add the garlic, ginger, coriander, and chicken, and cook for a few minutes until chicken is cooked through

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

4. 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.

5. Add the spinach and lime juice and stir until spinach has wilted

6. Add more curry paste, salt, pepper, etc. to tase

7. Garnish with cilantro

8. Serve with Basmati Rice

9. Eat!