Chicken Praram

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Servings: 4

Ingredients:

2 lb boneless, skinless chicken breast, diced

1 onion

1 Tb coconut oil

16 oz (1-2 bags) spinach

Sauce:

1 can coconut milk

2 Tb red curry paste

¾ c almond or peanut butter

2 Tb apple cider vinegar

1 Tb hot sauce (if desired)

Directions:

Heat ½ Tb coconut oil in large pan over medium-high heat.
Add onion to pan and stir fry for 2 minutes or so until slightly softened. Remove from heat and set aside.
Grill chicken in batches until lightly browned and fully cooked, adding additional coconut oil as needed. Each batch should take about 5 minutes, depending on size of pieces.
Add chicken and onion back to pan and heat for 2-3 minutes.
In a small pot, mix sauce ingredients over low heat until blended and slightly warmed. Be careful not to over-heat, or the coconut milk will ‘curdle’.
To Serve: Pile spinach on plates, cover with chicken & onion, and spoon sauce over the top. Remaining sauce can keep for up to 6 days.