Ingredients

The following ingredients have 2 Servings
  • 3 chicken breasts (boneless and skinless)
  • 3 ounces baby spinach
  • 1/2 ounce sun-dried tomatoes
  • 1 tablespoon olive oil
  • 13.5 ounce can coconut milk (stirred)
  • 2 tablespoons curry powder
  • 1 tablespoon sriracha
  • 1 lime (juiced)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt

Instruction

  • Combine all of the coconut milk curry ingredients together in a bowl. Mix well and set aside.
  • Heat olive oil in a pan over medium-high heat. Add chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
  • Add the coconut milk curry to the pan, and mix it with the chicken. Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
  • Uncover the pan. Stir in spinach and sun-dried tomatoes. Serve with rice or noodles.