Green Curry Chicken

2 tsp canola oil
1 med onion, chopped
4 cloves garlic, minced
4 hot chilies minced (or jalapenos)
1 (13.5) oz light coconut milk
1/4 cup low sodium chicken broth
4 tsp curry powder
1/4 tsp sesame oil
1/4 tsp salt
1 1/2 pounds boneless, skinless chicken breasts, cut in small cubes
2 large zucchini or 1 eggplant cut into cubes
6 cups fresh spinach
2 tbsp fresh lime juice

Heat oil in a large straight-sided skillet over medium-high heat. Add onion, garlic, and peppers. Cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry, sesame oil, and salt. Bring to a boil, reduce heat, and simmer for 8 minutes. Add chicken and zucchini. Bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and zucchini 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 WEBBQT.