Yellow Thai Chicken Coconut Curry

Name: Yellow Thai Chicken Coconut Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 3 tablespoons olive oil (coconut oil may be substituted); 1 medium/large sweet Vidalia or yellow onion, diced small; 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces; 3 cloves garlic, finely minced or pressed; 2 to 3 teaspoons ground turmeric; 2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped; 2 teaspoons ground coriander; 2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired; one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted); 1 1/2 cups shredded carrots; 2 to 3 cups fresh spinach, loosely packed (2 to 3 heaping handfuls); 1/2 teaspoon freshly ground black pepper, or to taste; 1 to 2 tablespoons lime juice, optional but recommended; 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted); 1 to 4 tablespoons light brown sugar, packed; optional and to taste; salt, optional and to taste; rice (jasmine or basmati) or naan, optional for serving

Instructions

Prep:5minCook:20min

Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!

Yellow Thai Chicken Coconut Curry

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