Ingredients
- 1 tablespoon olive oil
- 16 ounces chicken breast, boned
- 1 cup onions, chopped
- 2 tablespoons green curry paste
- 1 cup red bell pepper, sliced
- 1 garlic clove, smashed
- 1 lime, juice, zest
- 14 ounces coconut milk, unsweetened (1 can)
- 2 tablespoons soy sauce
- 8 ounces baby spinach, fresh
- 1/4 cup cilantro, chopped
- 1 cup cherry tomatoes, chopped (10)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
How to Make
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Step 1: Heat the oil in a large frying pan set over a medium heat.
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Step 2: Season chicken lightly with salt and pepper.
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Step 3: Add the chicken and onion to oil.
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Step 4: Cook for 15 minutes, until the chicken is browned and cooked through.
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Step 5: Add curry paste, peppers and garlic and cook for 2 minutes.
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Step 6: Add the coconut milk, lime zest and juice, soy sauce and mix well.
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Step 7: Simmer for 20 minutes, covered with a lid, until the chicken is cooked through.
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Step 8: Remove from the heat and add the cherry tomatoes, spinach and cilantro.
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Step 9: Stir until the spinach has wilted.
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Step 10: Season to taste.
We hope you enjoy this recipe!
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