Thai Curry

Ingredients
2 tsp canola oil
1 medium red bell pepper, cut into 1-2 inch long julienne strips
1 medium onion, halved and sliced
1 clove garlic, minced
1 T fresh ginger, minced
1-2 tsp red curry paste (to taste)
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes (or
1 C reduced-sodium chicken broth (or vegetable broth)
1 C lite coconut milk
1 T fish sauce, or reduced-sodium soy sauce
1 tsp brown sugar
1 1/2 C cauliflower florets
2 C baby spinach
1 T lime juice
Lime wedges

Directions
Heat oil in large skillet over medium-high heat.  Add bell pepper and onion; cook, stirring often until begins to soften, about 4 min.  Add garlic, ginger, and curry paste; stir to mix.  Add chicken and cook, stirring, until fragrant, about 2 min.  Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to simmer.  Add cauliflower, reduce heat to med-low and simmer, stirring occasionally, until the chicken is cooked through and cauliflower is tender, about 10 min.  Stir in spinach and lime juice; cook just until spinach has wilted.  Serve immediately with lime wedges.

**Make 1-2 days in advance and it will taste much better!

Recipe From: http://www.eatingwell.com/recipes/quick_thai_chicken_vegetable_curry.html