2 1/2 pounds of chicken (boneless, skinless), COOKED
2 cups fresh baby leaf spinach
1 package sugar snap peas, fresh frozen
1 red bell pepper
1 – 14 oz. light coconut milk
5 oz. red curry paste, mild
1/4 cup sweet onion, finely chopped
2 teaspoons curry powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 Clove of Garlic
1/2 teaspoon saltDice the cooked chicken into small pieces, this can be done in advance.
Wash the red bell pepper, remove the seeds and dice it.
Place the spinach in a mini chopper and chop it finely if you are looking to hide it as an ingredient, you can just add in the whole leaves.
I cook my chicken with a couple of tablespoons of olive oil in a sautéed fashion for this recipe. Add in the onions, garlic & pepper & begin to cook until they become a little tender. Stir in the curry paste, curry powder, onion powder, garlic powder & salt, stirring everything together & distributing the spices. Stir in the coconut milk. Add in the sugar snap peas and spinach.
Cook all of the ingredients until the vegetables are soft and the meat has been warmed. Stir occasionally through the cooking process. Serve the Thai Chicken Curry over rice.