Chicken Green Curry

I'm really trying to stick with the South Beach Diet. In all honesty, going into phase 1 - which is the most restrictive - I had my doubts that I would make it the two weeks the induction phase lasts. But it was much easier than I thought. You just have to be creative = )

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.