1tablespoonneutral vegetable oilI use grapeseed oil
½cupdiced yellow onion
1cuplow-sodium or homemade chicken broth
114-ounce can light coconut milk
2teaspoonsor to taste red curry paste
1teaspoonSriracha hot chili sauceor to taste
1large sweet potatopeeled and diced into ½ inch cubes
12ouncesboneless skinless chicken breastssliced about ¼ inch thick
5ouncesfresh baby spinach leavesabout 2 large handfuls
Heat the oil in a skillet. Add the onion and saute until tender. Add the stock, coconut milk, fish sauce, and brown sugar. Bring to a simmer, add the curry paste and stir until it dissolves. Add the sriracha to taste.
Add the sweet potato and simmer for 10 minutes, or until almost tender. Add the chicken, cook 3 – 4 minutes. Stir in the spinach and cook until it just wilts.