To a large skillet, add the oil, onion, and saut over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently
Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Add Cilantro or save for serving. Taste and add additional curry paste, salt, or pepper if needed.
Serve alone or over rice.
