Chicken With Thai Curry Sauce
1 cup “lite” coconut milk,
2 tablespoons chopped fresh cilantro
1 teaspoon red curry paste, or to taste
1/2 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1 lbs boneless chicken breast or tenders (Cubed 1/2″)
2 teaspoons extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1 medium red bell pepper, sliced (1 1/2 cups)
To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
To prepare Chicken: Drain and rinse Chicken; pat dry. cube into 1/2-inch-thick pieces.
Heat oil in a large nonstick skillet over medium high heat. Add chicken and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking,
stirring occasionally, until all sides are golden brown, 3 to 5 minutes more (until no longer pink).
Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Serve over Jasmine Rice