Ingredients:
1 cup spinach leaves, chopped
1 can coconut milk, divided
1 tbsp canola or vegetable oil
2 tbsp Thai green curry paste
2 lbs chicken thigh or breast fillet, cubed
2 tbsp fish sauce
1/4 cup chicken broth
1 small zuccinni, sliced (about 1 cup)
1 small broccoli crown, cut into florets (about 1 or 1 1/2 cups)
1 green bell pepper, cubed
1 tbsp sugar
salt
Using a blender, puree the chopped spinach and 2/3 can coconut milk. Set aside.
Heat the wok and add the canola oil. Saute the green curry paste. You can add or reduce the curry paste depending on the level of spiciness you like.
Add the coconut milk-spinach puree and let it simmer.
Add the chicken cubes and broth. Season with fish sauce, sugar and salt.
Cook for 15-20 minutes until chicken are tender.
Add the zuccinni and cook for 5 minutes, then add the broccoli and green bell pepper.
Add the remaining coconut milk and let simmer for about 5 minutes more.
Serve with rice.
For regular green curry, you can skip the coconut milk-spinach puree and just add plain coconut milk. You can also add other kinds of vegetables, such as sliced potatoes and carrots.
