Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
Ingredients: 2 T. extra virgin olive oil
1 small yellow onion, diced
1 lb. boneless skinless chicken breast, cubed
Sea salt and black pepper, to taste
3-4 garlic cloves, minced
1 1-inch ginger piece, peeled and minced
1½ t. ground coriander
3 T. Thai red curry paste
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 14-oz. can full-fat coconut milk
2 c. baby spinach
2 T. lime juice
1 T. maple syrup
3 T. fresh cilantro, chopped
1 large lime, cut into thin half round slices
Directions:
- Heat the olive oil in a large high-sided skillet
over medium heat. Add the onion and cook until tender and fragrant, about 4-5
minutes.
- Add the chicken and cook, stirring often, until
the breast develops a bit of color, around 4-5 minutes. Season with salt and
black pepper, to taste.
- Add the garlic, ginger, coriander, and red
curry paste. Cook for 1-2 minutes or until the spices become fragrant.
- Add bell peppers and season with additional
salt and black pepper, if desired. Stir
to combine and cook until peppers soften and develop a bit of color,
approximately 3-4 minutes.
- Add coconut milk and simmer until slightly
thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple
syrup. Taste and adjust seasonings, as desired. Serve immediately topped with
fresh cilantro and lime slices, if desired. Enjoy!
