I got the idea for this curry from a comment made on a recipe from The Splendid Table newsletter, in which they mention making a green curry with cilantro and coconut milk. I had plenty of chicken and spinach on hand as well, so I added that to make the dish really hearty. It was most excellent!
1/4 onion, sliced thinly
1 jalapeno, minced
2 cloves garlic, minced
1" fresh ginger, minced
1 t cumin
1 t coriander
1 lb boneless, skinless chicken breasts, cut into thin strips
1 (14 oz) can unsweetened coconut milk
1 1/2 cups chicken broth
2 T fish sauce, or to taste
sea salt to taste
couple handfuls fresh baby spinach leaves
fresh lime juice to taste
handful fresh cilantro leaves
hot cooked white rice
Heat a large saucepan over medium heat and add a little oil. Saute the onion and jalapenos for a few minutes to soften. Stir in garlic, ginger and spices and cook another minute or so.
Add coconut milk, chicken broth, fish sauce and salt and bring to a simmer. Add chicken. Stir together and simmer over medium low heat for 10 minutes.
Stir in spinach and cook another 5 minutes, or til spinach wilts.
Remove from heat and stir in lime juice and and cilantro.
I served the curry with white rice.