Thai-Style Coconut Curry Chicken

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 can coconut milk, (13 1/2 oz)
• 2 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp fresh lime juice
• 2 cups baby spinach, roughly chopped
• 2 cups jasmine rice, cooked according to package directions
• 1/4 cup chopped cilantro, for garnish
• 2 tbsp sliced green onions, for garnish

Instructions

1. 1

   In a large skillet or Dutch oven, combine the coconut milk, curry paste, fish sauce, and brown sugar. Whisk to combine and bring to a simmer over medium heat.

2. 2

   Add the cubed chicken and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.