Thai Chicken Coconut Curry

To a large skillet, add 2 to 3 tablespoons coconut oil and 1 medium/large diced sweet Vidalia or yellow onion. Sauté over medium-high heat until the onion begins to soften, about 5 minutes, stirring intermittently.

Add 1 pound diced boneless, skinless chicken breast and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add 3 cloves finely minced garlic, 2 to 3 teaspoons ground ginger, and 2 teaspoons ground coriander. Cook for about 1 minute, or until fragrant, stirring frequently.

Add one 13-ounce can lite coconut milk, 1 to 1 1/2 cups shredded carrots, 1 to 3 tablespoons Thai red curry paste, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. 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 desired and thickens slightly.

Add about 3 cups fresh spinach leaves and 1 tablespoon lime juice. Stir to combine and cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add 1 to 2 tablespoons brown sugar, additional curry paste, salt, or pepper to taste.

Evenly sprinkle with 1/4 cup finely chopped fresh cilantro and serve immediately.