Start by gathering all your ingredients and chopping the onion, garlic, ginger, and vegetables. Dice the chicken breast into bite-sized pieces to ensure even cooking.
In a large pot or Dutch oven, heat 2 to 3 tablespoons of coconut oil over medium heat. Once melted, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the diced chicken breast to the pot, seasoning with salt and pepper. Cook the chicken for about 6-7 minutes, stirring occasionally, until it’s browned and cooked through.
Stir in the ground coriander and Thai red curry paste, mixing well to coat the chicken. Let the spices toast for about 1-2 minutes to enhance their flavors.
Add the coconut milk to the pot, scraping any browned bits from the bottom. Stir to combine, bringing the mixture to a gentle simmer.
Incorporate the drained chickpeas and cauliflower florets into the curry. Allow everything to simmer for about 10 minutes, or until the cauliflower is tender.
Add the shredded carrots and fresh spinach leaves, stirring until the spinach wilts. Adjust seasoning with additional salt, pepper, and lime juice to taste.
Serve the curry hot, garnished with chopped cilantro (or basil) and a sprinkle of granulated sugar if desired. Pair it with rice, quinoa, or naan for a complete meal.
