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Coconut Chicken Curry with Spinach

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Ingredients
  

  • 1 tablespoon coconut oil or avocado oil
  • 1 pound boneless skinless chicken thighs or breast, cubed
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon grated fresh ginger or 1/4 tsp dried
  • 1 13.5 oz can full-fat coconut milk
  • 2 cups fresh spinach
  • Juice of 1/2 lime optional but brightens the dish
  • Optional: 1 garlic clove minced (omit for strict AIP)
  • Optional garnish: chopped cilantro or green onion

Instructions
 

  • Heat oil in a large skillet over medium heat. Add ginger (and garlic if using) and cook for 30 seconds until fragrant
  • Add chicken, turmeric, and sea salt. Cook for 5–7 minutes until chicken is browned and nearly cooked through
  • Pour in coconut milk and bring to a gentle simmer. Reduce heat and let cook for another 10–12 minutes until the chicken is tender and the sauce thickens slightly
  • Stir in spinach and cook for 1–2 minutes until wilted
  • Remove from heat, squeeze in lime juice, and garnish with cilantro or green onion if desired
  • Serve warm with a side of roasted sweet potatoes, cauliflower rice, or enjoy as-is