Chicken and spinach curry

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Step 1

Heat the oil in a large skillet and add the chopped or sliced onion. Saute until the onion is soft. Add the red curry paste gently stir with the oil and onions to coat, about 1 - minutes. Add coconut milk and diced tomatoes. Cook until the mixture comes to a strong simmer. Add the chicken (you can use tofu instead if you want) and cook the meat in the sauce until it is cooked through, 7 minutes for chicken breast, slightly longer for thigh meat. Add baby spinach by handfuls to the pan, and use sauce to wilt the leaves.