Thai Chicken Coconut Curry

Ingredients · for 6 (scales to your household)

• 2 tablespoons Coconut oil $0.57
• 1 Medium/large sweet Vidalia or yellow onion $0.60
• 1 pound Boneless skinless chicken breast $6.80
• 3 cloves Garlic $0.09
• 2 teaspoons Ground ginger $0.03
• 2 teaspoons Ground coriander $0.22
• 13 oz coconut milk $2.48
• 1 cup Shredded carrots $0.33
• 1 tablespoon Thai red curry paste $0.13
• 1 teaspoon Kosher salt $0.05
• 1/2 teaspoon Ground black pepper $0.07
• 3 cups Fresh spinach leaves $2.53
• 1 tablespoon Lime juice $0.20
• 1 tablespoon Brown sugar $0.05
• 1/4 cup Cilantro (finely chopped for garnishing (basil may be substituted)) $0.10
• 1 cup Rice $0.92

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and 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.
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Per serving