Ingredients
- 2 teaspoons coconut oil
- 1 medium yellow onion sliced thinly
- 2 boneless, skinless chicken breasts sliced thinly
- 4 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 4 tablespoons yellow curry paste
- 4 carrots peeled and sliced
- 4 small potatoes peeled and diced
- 2 cans 14 ounces full-fat coconut milk
- 1 cup chicken stock
- 1 1/4 teaspoons fish sauce optional
- 1 teaspoon salt or to taste
- 2 teaspoons brown sugar optional
- Juice of 1 lime
- 2 cups baby spinach
- Cooked jasmine rice for serving
- Fresh cilantro chopped, for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the sliced onion and sauté until soft, about 3-4 minutes. Then add the chicken slices and cook until lightly browned.
- Stir in the minced garlic, grated ginger, and yellow curry paste. Cook for 1 minute until the mixture is fragrant.
- Add the sliced carrots and diced potatoes. Pour in the coconut milk and chicken stock. Bring the mixture to a simmer, cover, and cook for about 15-20 minutes until the vegetables are tender.
- Stir in the fish sauce, salt, brown sugar, and lime juice. Add the baby spinach and let it wilt for 2-3 minutes. Taste and adjust the seasoning if needed. Serve the curry over cooked jasmine rice and garnish with fresh cilantro.
