Thai Chicken Coconut Curry

+ 2 tbsp coconut oil
+ 1 onion, chopped
+ 1 pound (450 gr) boneless skinless chicken breast, cubed
+ 3 garlic cloves, minced
+ 1 tbsp fresh ginger, peeled and grated
+ 1 red bell pepper, thinly sliced
+ 1/2 cup coconut milk
+ 1/2 cup water or homemade vegetable stock
+ 1 tbsp garam masala (homemade recipe here)
+ sea salt and freshly ground black pepper, to taste
+ 3 cups fresh spinach leaves
+ 1 tbsp lime juice

For serving
+ fresh cilantro
+ cooked rice

Melt the coconut oil in a large skillet, add onion and sauté over medium-high heat until it begins to soften. Add the chicken and sear on both sides until golden brown. Add the garlic, ginger, bell pepper, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, vegetable stock, and season with garam masala, salt, and pepper. Stir to combine, let boil, then reduce the heat to medium, and allow the mixture to gently boil for about 5 minutes, or until the liquid thickens.

Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted, for about 1 to 2 minutes.

Sprinkle with cilantro and serve with rice and pita bread. Enjoy!