Chicken Thai Red Curry

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion (, cut in half and sliced)
• 2 cloves garlic (, minced)
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 2 cups broccoli florets
• 1 red bell pepper (, thinly sliced)
• 1 yellow bell pepper (, thinly sliced)
• 1 1/2 pounds boneless (, skinless chicken breasts, cut into 1-inch pieces)
• 1 (15 ounce) can coconut milk
• 1/2 cup water or gluten free chicken broth
• 3 cups baby spinach
• 2 tablespoons Marukan Organic Rice Vinegar
• 1 tablespoon gluten free soy sauce or tamari
• 4 cups cooked rice (, for serving)
• Thai basil or basil (, for garnish)
• Sliced Fresno chili (, for garnish)

Instructions

1. 1

   Heat oil in a large skillet or wok over medium high heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic, ginger, and curry paste, cook, stirring for 1-2 minutes.

2. 2

   Add the broccoli, peppers, chicken, coconut milk, and water, reduce heat to medium and cook until the chicken is cooked through, and the vegetables are almost tender, about 5 minutes. Stir in the spinach, Marukan Organic Rice Vinegar, and soy sauce, and cook, stirring until the spinach is wilted.

3. 3

   Serve over rice and garnish with basil and chili slices.