Chicken Green Curry
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 1/2 lb spinach (6 cups)
- 2 teaspoons canola oil
- 1 small onion, roughly chopped
- 1 (13 1/2 ounce) can light coconut milk
- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon green curry paste (from a jar with lemongrass and kaffir lime)
- 1/4 teaspoon salt
- 1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips
- 1 lb eggplant, cut into 1-inch cubes
- 2 tablespoons fresh lime juice
Recipe
- 1 cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
- 2 heat oil in a large straight-sided skillet over medium-high heat. add onion and cook, stirring often, until softened, about 5 minutes. stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
- 3 add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. add spinach, stir, and cook 1 minute more. stir in lime juice and serve.
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