Step 1

Sauté onions and peppers in olive oil over medium heat

Step 2

Sauté until onions are just tender

Step 3

Add garlic and cook for 2 more minutes

Step 4

Add tomatoes, curry paste, chicken stock and chickpeas and bring to rapid simmer

Step 5

Stir until paste is dissolved

Step 6

Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes.Add chicken and cook for 10 minutes at a simmer until chicken is cooked through

Step 7

Season with salt and add kale/spinach

Step 8

Cook for 3 more minutes and serve as is or over cauliflower rice.You may need to adjust the seasonings just a bit

Step 9

Use less curry paste if you don't like it with a little “kick”.