NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 tbsp coconut oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

0.5 tsp fresh ginger

1 tbsp red curry paste

0.25 cup full-fat coconut milk

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Season the chicken thighs evenly with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 4-5 minutes per side until golden brown and nearly cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sliced red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until highly aromatic.

• 6

  Pour in the coconut milk and stir well to combine with the curry paste, bringing the mixture to a gentle simmer.

• 7

  Return the chicken thighs to the skillet, nestling them into the sauce, and simmer for 5 minutes to allow the flavors to meld.

• 8

  Fold in the fresh spinach and cook just until wilted, then finish the dish with a squeeze of lime juice and a garnish of fresh cilantro.