Thai green curry with chicken, green beans, and spinach

I wanted to spend time outside after getting home from the lab because it's somewhat warm here (as long as you're wearing enough clothes and keep moving). This meant that I needed a quick recipe for dinner, and this green curry recipe caught my eye. I've fallen in love with Thai food recently, and so far I have been able to come somewhat close to real Thai food with various curry pastes. I'm still searching for lemongrass and galangal, but until I find it, commercial pastes will do just fine.

Thai green curry with chicken, green beans, and spinach (adapted from Cook sister!)

1 Tbsp olive oil

1 large onion, chopped

1 lb. green beans, cut into 1-2" pieces

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp green curry paste

8 oz. (about 1/2 can) light coconut milk

4 cups spinach

Heat oil in large skillet over medium heat, and then add onion and cook just until it starts to become translucent. Add green beans and continue to cook until they become slightly tender. Stir in chicken and saute until chicken is thoroughly cooked. Then stir in curry paste and cook for an additional 2 minutes. Pour coconut milk into skillet, wait for it to begin to simmer, then cover, reduce heat, and let simmer for 10 min. Add spinach, recover, and let cook 5 more min. Serve over grain of your choice (I used millet because it's delicious and it cooks quickly). Serves 3-4.

Good and easy. That's about all that there is to say about this recipe. It tastes similar to the green curries that I've had at Thai restaurants, but didn't take long to make and I had all of the ingredients on hand.

Don't forget that the tupelo honey giveaway ends on Friday at 5 pm, so leave a comment on my post about sweet and sour cabbage for a chance to win!