Step-1To a skillet , add the oil , onion , and sauté over medium high heat until the onion begins to soften about 5 min
Step-2Add the bite sized pieces of chicken and cook for about 5 minutes ,flip n stir often to ensure even cooking
Step-3Add the garlic ,ginger,coriander powder ,and cook for about 1 minutes ,stir frequently.
Step-4Add coconut milk, shredded carrots Thai red curry paste ,salt n black pepper , and stir to combine.
Reduce the heat to medium , and allow mixture to gently boil for about 5 minutes , or until liquid volume has reduced as much as desired and thickens slightly.
Step-5Add the baby spinach or chopped spinach ,lime juice , and stir to combine . Cook until spinach has wilted n tender , about 1 to 2 minutes .
Step-6Evenly sprinkle cilantro leaves / basil leaves and serve immediately with rice ,naan etc
Step-7Note : you can cook this recipe with other non-veg options ( shrimp , fish etc ) veg options ( paneer /tofu / soya nuggets ) lots of veggies (all colored bell pepper ,broccoli,baby corn,cauliflower ,cabbage ) etc
Step-8Taste is too good .I tried it first time n results is wonderful ..