I found this recipe on a random South Beach Diet chat board. It was pretty good, but definitely needs to be jazzed up if I make it again. Maybe add some garlic, jalepenos and up the curry paste to maybe 2 tablespoons for more flavor.
Chicken Green Curry
6 C of fresh spinach, washed and stems removed
2 tsp canola oil (used olive oil)
1 small onion roughly chopped
1 13.5oz can light coconut milk
1/4 c lower-sodium chicken broth
1 T of green curry paste (from a jar)
1/4 tsp salt
1 1/2 lbs boneless, skinless chicken breasts, sliced into strips
1 1lb eggplant, cut into 1 inch cubes
2 T fresh lime juice
Heat oil in large straight-sided skillet over med-high heat. Add onion and cook, stirring often, until softened (about 5 minutes). Stir in coconut milk, broth, curry paste, and salt; bring to a boil. Reduce heat, and simmer for 8 minutes.
Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook stirring occasionally until chicken is no longer pink inside and eggplant is tender - about 8 minutes. Add spinach, stir, and cook 1 minute. Stir in lime juice and serve.