Curry is a pungent spice that can boost the flavor of any traditional chicken dish. This curried chicken dinner features fresh spinach and tangy lime juice, which offer a nice mix of zesty flavors and seasonings.

Chicken Green Curry (Phase 1)

Description
If you thought making a quick Thai curry at home was impossible, think again! With some store-bought curry paste, made from green chilies, lemongrass, and Kaffir lime, you’ll be putting together an authentic, home-cooked curry in a jiffy. Look for the paste in the Asian foods section of your market. Serve this dish with sautéed vegetables or, in Phases 2 and 3, with brown rice.

Prep time: 15 minutes
Cook time: 20 minutes

Serves 4

Ingredients
1 (1/2 pound) bunch spinach (6 cups)
2 teaspoons canola oil
1 small onion, roughly chopped
1 (13 ½ ounce) can light coconut milk
1/4 cup lower-sodium chicken broth
1 tablespoon green curry paste (from a jar with lemongrass and Kaffir lime)
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 (1 pound) eggplant, cut into 1" cubes
2 tablespoons fresh lime juice

Instructions
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.

Nutritional information
Per serving:
340 calories
12 g fat (6 g sat)
15 g carbohydrate
44 g protein
5 g dietary fiber
400 mg sodium