Chicken Green CurrySubmitted by: EIRELAND1306
1 (1/2-pound) bunch spinach (6 cups)
2 teaspoons canola oil
1 small onion, roughly chopped
1 (13.5-ounce) can light coconut milk
1/4 cup lower-sodium chicken broth
1 tablespoon green curry paste (from a jar)
1/4 teaspoon salt
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 (1-pound) eggplant, cut into 1-inch cubes (can substitute zucchini, if desired)
2 tablespoons fresh lime juice
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user EIRELAND1306.