1inchfresh gingergrated (if you love ginger, add an extra half inch)
1lbboneless skinless chicken breasts, sliced into strips
1can full fat coconut milk
110 oz packagefrozen chopped spinach, thawed
2cupssliced white mushrooms
Lime wedges for serving
Place coconut oil, garlic, and ginger in a large pot over medium heat.
Saute for 2-3 minutes, and then add chicken. Cook on medium-high for about 5 minutes per side, or until each piece is white and cooked through. Remove from the skillet and set aside.
Add cabbage and carrots to the skillet, with additional oil if needed. Saute for 5-6 minutes, or until softened. Return the chicken to the skillet, along with the mushrooms.
Add chicken broth, coconut milk, coconut aminos, lime, salt, and pepper to the skillet. Stir to combine as you bring the curry to a boil, and then reduce to low heat to simmer. Add spinach and cover to let it heat throughout, about 5-10 minutes.