Spicy Turmeric Coconut Curry

I cook. A lot. Like, the vast majority of the food that I shovel into my face was prepared by my own two hands. And I generally enjoy it (which is good since my business basically depends on my cooking with my spice blends and sharing recipes with all of you), but there are definitely nights where exhaustion and/or decision fatigue have me eyeing those takeout menus. Those are the nights I turn to dishes like this one. It's quick, easy, CRAZY delicious, and made with ingredients you probably always have in your pantry/fridge anyway. And if you don't have the exact ingredients I've used here, you can easily swap them out for whatever you do have (e.g., swap shrimp for the chicken or frozen broccoli for the fresh spinach).

Now, while my California Gold blend does have a little bit of a kick from dried California chiles, it's not really all that spicy, so I opted to level up the heat here by adding a fresh Fresno chile. Feel free to leave that out if you're not a fan of heat (or prefer to allow everyone to spice up their own individual dishes).

Let's get cooking, shall we?

Spicy Turmeric Coconut Curry

Spicy Turmeric Coconut Curry

Serves 4

Ingredients:

• 1 tablespoon neutral oil (grapeseed, avocado, or canola are all good choices with high smoke points)

• 1 medium red onion, quartered and cut into strips about 1/2-inch wide

• 4-5 garlic cloves, minced

• 1 teaspoon minced fresh ginger

• 1 fresh Fresno or Serrano chile (optional), sliced into thin rings

• 1-2 carrots, peeled and cut diagonally into 2-inch pieces

• 1 large red bell pepper, seeded and cut into 2-inch strips

• 1 pound boneless, skinless chicken breast, cut into thin strips

• 1 tablespoon California Gold

• 1 (14.5-ounce) can unsweetened coconut milk

• 1 teaspoon fish sauce

• A big handful of baby spinach

• A small handful of fresh basil, torn into small pieces

• Lime wedges, for serving

• Steamed rice or rice noodles, for serving

Directions:

Heat oil in a wok or large skillet. Add onion and cook, stirring regularly, until it begins to turn translucent. Add garlic, ginger, and chile (if using) and cook, stirring constantly, for about 30 seconds, until fragrant. Add the carrots and bell pepper and cook, stirring frequently, until the carrots are bright orange and have just started to soften. Add the chicken and the Spicy Turmeric Blend and stir to coat. Add the coconut milk and fish sauce and stir to combine. Bring to a boil and then lower heat and simmer, stirring occasionally, until the chicken is cooked through. Add the spinach and stir to distribute and allow it to wilt. Stir in half the torn basil.

Serve over rice or rice noodles, topped with remaining basil and a squeeze of lime.