lb.
boneless, skinless chicken breasts, cut into 1-inch wide strips
2
cloves garlic, minced
1
tsp.
curry powder
1
cup
coconut milk
4
cups
fresh spinach, cut into strips
Directions
Prepare rice, if desired. In large nonstick skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken; cook and stir 4 to 6 minutes or until browned. Add garlic and curry; cook and stir 30 seconds.
Stir in coconut milk; reduce heat to medium-low. Cook 3 to 4 minutes or until chicken is thoroughly cooked. Add spinach; toss to mix. Cook just until spinach is wilted. Add salt and pepper to taste. Serve with hot cooked rice, if desired.
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