Recipe: Quick Thai Chicken and Vegetable Curry

Ingredients

• 2 teaspoons canola oil
• 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 medium onion, halved and sliced
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1-2 teaspoons red curry paste, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup reduced-sodium chicken broth
• 1 cup “lite” coconut milk
• 1 tablespoon fish sauce or reduced-sodium soy sauce
• 1 teaspoon light brown sugar
• 1 1/2 cups cauliflower florets
• 2 cups baby spinach
• 1 tablespoon lime juice