• 1 lb. chicken breasts (can use up to two pounds if desired)
• 1 small white onion diced
• 1 red bell pepper diced
• 2 cups sliced white mushrooms
• 1 Tbsp. minced garlic
• 2 tsp. grated ginger
• 2 tsp. brown sugar
• 1 ½ tsp. salt
• ¼ tsp. black pepper
• 1 tsp. paprika
• ¼ cup creamy peanut butter
• 3 Tbsp. red curry paste (I use Thai Kitchen Brand)
• 2 Tbsp. soy sauce
• 1 Tbsp. fish sauce or oyster sauce
• 32 oz. carton chicken broth

Wait to Add

• 14 oz. can full fat coconut milk (This is in a can, not a refrigerator type)
• 1 cup fresh baby spinach leaves
• 1 lime

Optional toppings

• sliced Thai Basil
• chopped peanuts
• chili oil