Spinach and Chicken Peanut Saute


  • 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


  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!

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