Heat 2 to 3 tablespoons of coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering.​

Add the diced onion and sauté for about 5 minutes, stirring intermittently, until the onion begins to soften and turn translucent.​

Add the diced chicken to the pan and cook for about 5 minutes, flipping and stirring often to ensure even cooking on all sides.​

Add the minced garlic, ginger, and ground coriander and cook for about 1 minute, stirring frequently, until fragrant.​

Stir in the Thai red curry paste and cook for another 30 seconds to 1 minute, coating the chicken and aromatics in the paste until fragrant.​

Add the coconut milk, shredded carrots, salt, and pepper, stirring everything together until well combined.​

Reduce the heat to medium and allow the curry to gently boil for about 5 to 7 minutes, or until the liquid reduces slightly, the sauce thickens, and the chicken is cooked through completely.​

Add the fresh spinach leaves and stir until they wilt and become tender, about 1 to 2 minutes.​

Remove the pan from heat and stir in the fresh lime juice. Taste and adjust seasoning with more curry paste, salt, or optional brown sugar.​

Evenly sprinkle the chopped cilantro over the curry and serve immediately over fluffy jasmine rice, quinoa, or with warm naan bread and extra lime wedges.​