Ingredients

How to make it

  • Heat the oil in a skillet. Add the onion and saute until tender. Add the stock, coconut milk, fish sauce and brown sugar. Bring to a simmer, add the curry paste and stir until it dissolves.
  • Add the sweet potato and simmer for 10 minutes, or until almost tender. Add the chicken, cook 3 - 4 minutes. Stir in the spinach and cook until it just wilts.
  • Per Serving: 260 Calories; 12g Fat; 26g Protein; 18g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 125mg Sodium.

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