Ingredients
2 teaspoon canola oil
1 medium red bell pepper
1 medium onion
1 clove garlic
1 tablespoon ginger
1 1/2 teaspoon red curry paste
1 pounds chicken breast, boneless & skinless
1 cup reduced-sodium chicken broth
1 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon light brown sugar
1 1/2 cups cauliflower
2 cup baby spinach
1 tablespoon lime juice
1 medium lime
Directions
.Heat oil in a large nonstick skillet over medium-high heat.
Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix.
Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce and brown sugar; bring to a simmer.
Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes.
Stir in spinach and lime juice; cook just until spinach has wilted.
Serve immediately, with lime wedges.
Number of Servings: 4
Amount Per Serving
Calories: 208.6
Total Fat: 6.0 g
Total Carbs: 14.0 g
Protein: 26.8 g
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