Servings: 4
Ingredients:
2 lb boneless, skinless chicken breast, diced
1 onion
1 Tb coconut oil
16 oz (1-2 bags) spinach
Sauce:
1 can coconut milk
2 Tb red curry paste
¾ c almond or peanut butter
2 Tb apple cider vinegar
1 Tb hot sauce (if desired)
Directions:
- Heat ½ Tb coconut oil in large pan over medium-high heat.
- Add onion to pan and stir fry for 2 minutes or so until slightly softened. Remove from heat and set aside.
- Grill chicken in batches until lightly browned and fully cooked, adding additional coconut oil as needed. Each batch should take about 5 minutes, depending on size of pieces.
- Add chicken and onion back to pan and heat for 2-3 minutes.
- In a small pot, mix sauce ingredients over low heat until blended and slightly warmed. Be careful not to over-heat, or the coconut milk will ‘curdle’.
- To Serve: Pile spinach on plates, cover with chicken & onion, and spoon sauce over the top. Remaining sauce can keep for up to 6 days.
