Chicken Green Curry

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

1. Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
2. 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.
3. 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.

spinach, canola oil, onion, light coconut milk, chicken broth, green curry, salt, chicken breasts, eggplant, lime juice

Taken from www.food.com/recipe/chicken-green-curry-417089 (may not work)