4.5/5
(4 Votes)
Ingredients
- 2 tsp oil 1 cup coconut milk, light
- 1 med. pepper(s) red and bell 1 tbsp fish sauce (soy)
- 1 med. onion 1 tsp sugar, brown, light
- 1 clove garlic 1 1/2 cups cauliflower
- 1 tbsp ginger, fresh 2 cups spinach, baby
- 1 1/2 tsp curry paste, red 1 tbsp lime juice
- 1 lb. boneless, skinless chicken breast 1 med. lime
- 1 cup broth, reduced-sodium chicken
Preparation
Step 1
1.) Heat oil in a non-stick skillet over medium-high heat.
2.) Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix.
3.) Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (soy sauce) and brown sugar; bring to a simmer.
4.) Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes.
5.) Stir in spinach and lime juice; cook just until spinach has wilted.
6.) Serve immediately, with lime wedges.