SPICY THAI CURRY

Ingredients

450gms cubed chicken breast, tofu or shrimp
2 Tbsp olive oil
3 cloves garlic, chopped
3 tsp fresh ginger, chopped
3 Tbsp soy or tamari sauce
2 large red bell peppers, thinly sliced
3 scallions, chopped
450gms fresh baby spinach
1/2 cup low-fat coconut milk
4 tsp green curry paste (or to taste)
4 1/2 cups cooked brown rice
1/3 cup fresh basil
1/2 tsp crushed red pepper flakes
1/2 cup unsalted peanuts, chopped
1 lime, quartered

Directions

Cook the chicken in a tablespoon of the olive oil over medium heat until done. Remove from pan. Add remaining oil and saute garlic and ginger on medium heat. When the oil is absorbed, add soy sauce, then add the peppers. Cook for two minutes, then add the scallions and spinach. Cook for two more minutes. Add the coconut milk and green curry paste and stir until well combined. Serve over rice and season with fresh basil, chopped peanuts, crushed red pepper, and a squeeze of lime.

Makes four servings.