Red Curry Chicken & Spinach
SERVES 4

This is a classic curry dish that you can fix up with your favorite proteins and vegetables. I like my curry mildly spicy, but if you love a fiery bite, add in more curry paste!

2 tablespoons vegetable oil 
1 ½ pounds boneless skinless chicken breasts, diced into small cubes 
1 yellow onion, diced
1 tablespoon minced garlic
1 can Thai Kitchen Coconut Milk
1 tablespoon Thai Kitchen Red Curry Paste
2 tablespoons Thai Kitchen Fish Sauce
2 tablespoons brown sugar
1 bag (6 ounces) fresh spinach
Salt
Steamed Jasmine Rice

1) In a large saucepot or deep pan, heat vegetable oil over medium-high heat. Add chicken, onion and garlic. Cook, stirring frequently, until onions become translucent and chicken is fully cooked, about 5 to 8 minutes.

2) Add in coconut milk, curry paste, fish sauce and brown sugar and stir well. Bring to a boil and reduce heat to simmer for about 5 minutes. Add in spinach and cook, stirring frequently, until the spinach wilts. Add salt to taste.

3) Serve the curry over steamed Jasmine Rice.