Thai Curry Chicken

Bahan-bahan (4 porsi)

• 1¼ pounds boneless skinless chicken breast, (sliced into 1/2-inch thick strips)
• ¼ teaspoon salt
• 2 tablespoons canola or vegetable oil, (divided)
• ½ cup thinly sliced shallots
• 8 ounces thin green beans or haricot verts, (trimmed)
• 1 medium red bell pepper, (seeded and sliced into thin strips)
• 1 cup low-sodium chicken broth
• 1 cup canned light coconut milk
• 1 tablespoon Thai red curry paste
• 1 tablespoon Thai fish sauce
• 3 cups cooked brown rice ((see Recipe Notes below))
• 2 cups baby spinach leaves, (coarsely chopped)
• 2 tablespoons freshly squeezed lime juice
• ¼ cup fresh cilantro leaves