Ingredients:

• 3 chicken breasts, sliced into cubes
• 1 tsp salt
• ½ tsp pepper
• 2 cup spinach packed
• 13.5 oz can coconut milk
• ¼ cup curry paste
• ¾ cup unsweetened, natural, peanut butter
• ½ Tbsp salt
• ¾ cup sugar
• 2 Tbsp apple cider vinegar
• ½ cup water

Instructions:

1. Saute’ chicken in olive oil and sprinkle with salt and pepper. Cook until chicken is no longer pink. Scoop chicken into a separate bowl, being sure not to pour in any of the excess liquid. Add 2 cups of spinach to bowl with chicken and set aside.
2. Combine the rest of the ingredients into a small saucepan and bring to a slow bubble until sauce has thickened.
3. Pour sauce over chicken and stir until spinach has wilted.
4. Serve over rice and enjoy!