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Ingredients

• 2 teaspoons  canola oil
• 1   medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1   medium onion, halved and sliced
• 1 clove  garlic, minced
• 1 tablespoon  minced fresh ginger
• 1-2 teaspoons  red curry paste, to taste (see Ingredient note)
• 1 pound  boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup  reduced-sodium chicken broth
• 1 cup  lite coconut milk
• 1 tablespoon  fish sauce, or reduced-sodium soy sauce
• 1 teaspoon  light brown sugar
• 1 1/2 cups  cauliflower florets
• 2 cups  baby spinach
• 1 tablespoon  lime juice
•   Lime wedges

Description

Curry Quick Enough For A Weeknight Supper - Especially If You Use Precut Cauliflower And Baby Spinach.

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