Chicken Green Curry
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
- 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.
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RECIPE SUBMITTED BY
WendyMaq
Saint Albans, Vermont