Rice:

• 2 cups jasmine rice
• 2½ cups water
• 1/4 teaspoon salt

Curry:

• 1½ pounds boneless chicken thighs, cut into bite-sized chunks
• 2 tablespoons coconut oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 can (13½ ounces) full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 1 cup baby spinach
• juice of ½ lime
• salt, to taste
• black pepper, to taste
• chopped cilantro, optional

Rinse the jasmine rice until the water runs clear, then combine it with the water and salt in a medium saucepan. Bring to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and set aside. Heat the coconut oil in a large skillet or wide saucepan over medium heat. Add the diced onion and cook for about 5 minutes, until softened, then add the garlic and cook for 1 minute more, stirring frequently. Stir in the curry powder, turmeric, ground coriander, and ground ginger and cook for 1 to 2 minutes, stirring constantly, until fragrant. Add the chicken pieces and stir to coat them in the spices, cooking for 3 to 4 minutes until the chicken begins to turn opaque. Pour in the coconut milk, chicken broth, brown sugar, and soy sauce, stirring to combine, then add the bell pepper and carrots. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly. Stir in the baby spinach just until wilted, remove from heat, add the lime juice, and season with salt and black pepper to taste. Spoon the curry over the cooked jasmine rice and garnish with chopped cilantro if desired.