1 (1\/2-lb.) bunch spinach (6 C.)
\n2 tsp. canola oil
\n1 small onion, roughly chopped
\n1 (13.5-oz.) can light coconut milk
\n1\/4 C. lower-sodium chicken broth
\n1 T. green curry paste (from a jar)
\n1\/4 tsp. salt
\n11\/2 lb. boneless, skinless chicken breasts, sliced into thin strips
\n1 (1-lb.) eggplant, cut into 1-inch cubes
\n2 T. fresh lime juice<\/p>\n
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.
\nAdd 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.<\/p>\n
Yield: 4 servings
\nCalories: 340
\nFat: 12g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n