Thai Chicken Coconut Curry

to 3 tablespoons coconut oil (olive oil may be substituted)

medium/large sweet Vidalia or yellow onion, diced small

boneless skinless chicken breast, diced into bite-sized pieces

garlic, finely minced or pressed

to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

ground coriander

coconut milk (I used lite; full-fat will deliver a richer/thicker result)

to 1 1/2 cups shredded carrots

to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)

kosher salt, or to taste

freshly ground black pepper, or to taste

about 3 cups fresh spinach leaves

lime juice

to 2 tablespoons brown sugar, optional and to taste

fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving