Quick & Creamy Coconut Chicken Curry

How to make it

1. 1

   First things first, cut your chicken breasts into bite sized pieces. This makes them cook up super fast.

2. 2

   Grab a big skillet or pot and set it over medium heat. Toss in the red curry paste and let it sizzle for just a minute until it smells wonderful and fragrant.

3. 3

   Pour in the creamy coconut milk and stir it all together until it is nice and smooth. Bring it to a gentle, happy simmer.

4. 4

   Now, add those chicken pieces and the colorful sliced bell pepper to the pot. Let them cook for about 10 to 12 minutes, or until the chicken is perfectly cooked through and the pepper is tender but still has a little crisp.

5. 5

   Finally, stir in the fresh baby spinach. It will wilt down super quickly, usually in just a minute or two. Season with a pinch of salt and pepper if you like, then serve up this comforting curry right away!