Ingredients:

  • 2 tbsp avocado oil
  • 3 tbsp Thai red curry paste
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (400ml) light coconut milk
  • 2 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 2 cups red bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 2 cups fresh baby spinach
  • 1/4 cup fresh cilantro, chopped
  • 2 stalks green onions, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Heat oil over medium heat. Add red curry paste and sauté for 2 minutes until fragrant and deep red.
  2. Stir in the minced ginger and garlic, cooking for another 60 seconds until garlic is translucent.
  3. Pour in the chicken broth and coconut milk. Whisk until the paste is fully incorporated and the liquid is a uniform, creamy orange.
  4. Stir in the fish sauce and coconut sugar. Bring to a gentle simmer, ensuring it does not reach a rolling boil.
  5. Add the sliced chicken breast, carrots, and red peppers. Simmer for 5–7 minutes until the chicken is opaque and cooked through.
  6. Fold in the baby spinach and lime juice during the final 60 seconds of cooking until the greens are just wilted.
  7. Garnish with chopped cilantro and sliced green onions. Serve with lime wedges.