Thai Green Curry Chicken with Spinach (Low-Carb)

Ingredients

• 1.25 lb chicken thighs (boneless, skinless)
• 3 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 to 2 tbsp lime juice
• 1 tsp brown sugar or erythritol (low-carb)(optional)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 tbsp olive oil
• 4 cups spinach
• to taste salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Cut chicken into bite-size pieces. Pat lightly dry.

2. 2

   Heat olive oil in a saucepan over medium-high heat. Add garlic and ginger for 30 seconds until fragrant.

3. 3

   Add green curry paste and stir-fry 1–2 minutes to bloom the flavors.

4. 4

   Stir in coconut milk and chicken broth. Bring to a gentle simmer.

5. 5

   Add chicken and simmer 12–15 minutes until cooked through and tender.

6. 6

   Season with fish sauce and (optionally) a small amount of sweetener. Add lime juice to brighten.

7. 7

   Fold in spinach and cook 1–2 minutes until just wilted. Adjust salt/pepper and serve hot.