Rae Stacy's Coconut Milk Sauce (Can Be Vegan)

This can be made vegan by simply leaving out the chicken. I also leave out the oil. It is delicious prepared with lots of veggies and served over hearty brown rice.

1 - 1 1/2 C. chopped onions
2 Tbsp. vegetable oil (opt., omit for oil-free)
1/2 tsp. salt
2 Tbsp. minced ginger root
1-2 tiny chiles, minced
5 - 6 garlic clove, minced
14-oz. can coconut milk
1 1/2 - 2 lbs. raw chicken (opt., omit for vegan)
1 Tbsp. soy sauce
2 C. chopped fresh greens (spinach, cabbage, broccoli, or any strong-tasting green)

Sauté onions with salt. When translucent, add ginger, chiles, and garlic and simmer on low heat for several minutes. Add coconut milk and simmer for 5 minutes. Add chicken and simmer until just cooked. Add soy sauce and greens and stir until the greens just wilt. (If using cabbage or broccoli, add sooner.) Serve over rice.