Ingredients
2 cups Dry brown lentils
12 ounces Bag of Clean Spinach Leaves
1 can Organic Coconut Milk
3 tablespoons Thai Green Curry Paste
3 tablespoons Tomato Paste
1 g Deboned, de-skinned full chicken breast
6 cups White rice, cooked
Preparation
Cook the lentils in 6 cups of warm water. Bring to a low boil, and then boil for about 20 minutes until tender. Drain afterwards.
Cut up the chicken breast in thin slices and cook in a skillet. Then add the rest of the ingredients (except[ the rice), until a sauce is created and thickened.
Combine the lentils and the rest of the ingredients into one large pot.
Serve over rice.
