Spinach Curry Sauce (Thai)

2 tablespoons coconut oil
2 cups sliced onion (1 large onion sliced)
3 tablespoons Thai Kitchen green curry paste
2 cloves garlic, minced (or about a teaspoon of garlic powder)
1 14-oz. can Coconut milk (not lite)
1/2 teaspoon salt
freshly ground black pepper as desired
1 10-oz. package frozen chopped spinach
(2 tablespoons water - optional - I just added it so that I would have 1 quart of sauce, total, making 8 complete servings according to the nutrition info)

Count separately in your tracker--
To serve, cook some cauliflower-rice (or regular rice if you aren't watching your carbs, and your choice of protein: shrimp, chicken, tofu, garbanzo beans, etc...

Melt the coconut oil over med-low heat. Add the sliced onion and saute until transparent and soft: 5 - 10 minutes. Then stir in the green curry paste, and garlic. Cook and stir for about a minute. Add the coconut milk, salt, and pepper. Stir well. Then add the spinach (it can still be frozen). Cover pan and stir occasionally. Let cook until the spinach is completely thawed and everything is hot and bubbly.

To serve: Put some cauliflower-rice (or regular rice) on your plate, add your choice of protein, and pour 1/2 cup of sauce over all.

Serving Size: Makes eight 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANTIOCHIA.