CHICKEN CURRY/SOUTHBEACH

CHICKEN CURRY/SOUTHBEACH image

Yield 4 servings

Number Of Ingredients 10

1 (1/2 pound) bunch spinach (6 cups)
2 teaspoons canola oil
1 small onion, roughly chopped
1 (13 ½ ounce) can light coconut milk
1/4 cup lower-sodium chicken broth
1 tablespoon green curry paste (from a jar with lemongrass and Kaffir lime)
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 (1 pound) eggplant, cut into 1" cubes
2 tablespoons fresh lime juice

Steps:

Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt. Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes. Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.