Thai red curry chicken and dark leafy greens {gluten-free} Recipe

Ingredients

• 2 tsp vegetable oil
• 2 boneless, skinless chicken breasts (defrosted if frozen), cut into 1-inch pieces
• 1 small onion, diced
• 1 small red pepper, diced
• 3 cups broccoli florets, cut in half
• 4 oz sliced mushrooms
• 2 Tbsp Thai red curry paste (I use Mae Ploy brand)
• 1 13-oz can coconut milk
• 2 tsp brown sugar
• Juice of 1/2 lime
• 2 tsp fish sauce
• 8 oz baby spinach leaves
• 1/4 tsp fresh black pepper, to taste
View Full Recipe at The Perfect Pantry