Instructions

• Pat the 1¼ pounds chicken breasts dry and season evenly with ¼ teaspoon salt.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil and let it heat until shimmering. Add the chicken (in a single layer if possible) and cook, stirring or turning occasionally, until just cooked through, about 5 minutes. Transfer the chicken to a large bowl.
• Add the remaining 1 tablespoon oil to the skillet. Add ½ cup thinly sliced shallots, 8 ounces thin green beans (trimmed), and 1 medium red bell pepper (seeded and sliced into thin strips). Cook, stirring, until the vegetables are crisp-tender, about 3 minutes. If the pan seems dry while cooking, add a splash of the chicken broth. Transfer the vegetables to the bowl with the chicken.
• Pour 1 cup low-sodium chicken broth and 1 cup canned light coconut milk into the now-empty skillet. Add 1 tablespoon Thai red curry paste and 1 tablespoon Thai fish sauce. Whisk to dissolve the curry paste and bring the mixture to a gentle boil.
• Reduce the heat to medium and simmer until the sauce reduces to about 1¼ cups, about 6 minutes.
• Return the cooked chicken and vegetables to the skillet and stir to combine. Cook until everything is warmed through, about 2 minutes.
• Stir in 2 cups coarsely chopped baby spinach leaves and 2 tablespoons freshly squeezed lime juice. Cook just until the spinach is wilted, about 30 seconds.
• Divide 3 cups cooked brown rice among bowls, spoon the curry over the rice, and garnish each serving with the ¼ cup fresh cilantro leaves. Serve immediately.