1 (1/2-lb.) bunch spinach (6 C.)
2 tsp. canola oil
1 small onion, roughly chopped
1 (13.5-oz.) can light coconut milk
1/4 C. lower-sodium chicken broth
1 T. green curry paste (from a jar)
1/4 tsp. salt
11/2 lb. boneless, skinless chicken breasts, sliced into thin strips
1 (1-lb.) eggplant, cut into 1-inch cubes
2 T. fresh lime juice
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.
Yield: 4 servings