Our favorite thing about this dish—which incorporates a deep warmth from the curry powder, ginger, and coriander—is that it gets even better with time. Once these decadent ingredients marry, they get richer and deeper with every bite. The takeaway? This makes as much of an incredible dinner as it does leftovers the next day.

This recipe yields 5

Directions

1. In a medium sized pot on medium heat add coconut oil. Let the oil warm and liquify. Add onion, garlic, ginger, curry powder, red curry paste, coriander, and the cubed chicken, cook together for 5 minutes while stirring continuously to prevent burning. 
   

2. When the chicken is cooked half way through, add the red peppers. Let cook for another 3-5 minutes. The chicken should be nearly cooked through, the veggies will appear tender, and there will be lots of browning while all the flavors are cooking together. 
   

3. Add the coconut milk, salt, pepper, fresh lime juice, honey, and fish sauce (optional). Simmer for 5-7 minutes to marry all the flavors. 
   

4. Lastly, add cilantro and handful of fresh spinach. 
   

5. Serve over white jasmine rice with extra chopped cilantro sprinkled on top and fresh lime on the side,