Thai Chicken Coconut Curry

To a large skillet, add 2 tablespoons coconut oil and 1 diced yellow onion. Saute over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

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

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

Add one 13-ounce can lite coconut milk, 1 1/4 cups shredded carrots, 2 tablespoons Thai red curry paste, 1 teaspoon kosher salt, and 1/2 teaspoon 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 much as desired and thickens slightly.

Add 3 cups fresh spinach leaves and 1 tablespoon lime juice. Stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add 1 tablespoon brown sugar.

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