Chicken With Thai Curry Sauce

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

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