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1  can coconut milk
1/2 can of water 
1 whole red pepper, sliced thin
1/2 yellow onion, sliced thin 1 cup snap peas (fresh) (NOT PICTURED)
2 carrots, sliced thin
1 sweet potato, peeled and sliced
2 cups spinach (fresh)
1 tsp. ginger (minced)
3 tsp. minced garlic(fresh)
3 tbsp. green curry paste
2 chicken breasts
2 tbsp. coconut oil
 salt (to taste)


Prepare vegetables, set aside. 
In a medium  pan add coconut oil, heat. Add chicken to warm oil, cook all the way through, set aside. (can add salt to taste)
In a large pan on medium heat add coconut milk and water,  once it starts to boil add curry, a pinch of salt, ginger and garlic whisk in. 
Once sauce begins to boil add vegetables (minus the spinach), lower heat  and let simmer for 15-20 minutes. 
Add chicken and spinach, let cook for 5 additional minutes. 
Serve over brown rice! 
SO GOOD!