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You may need to adjust the seasonings just a bit. Use less curry paste if you don't like it with a little “kick”.Adapted from themodernproper.com
Sauté onions and peppers in olive oil over medium heat. Sauté until onions are just tender. Add garlic and cook for 2 more minutes. Add tomatoes, curry paste, chicken stock and chickpeas and bring to a rapid simmer. Stir until paste is dissolved. 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. Season with salt and add kale/spinach. Cook for 3 more minutes and serve as is topped with fresh cilantro or over cauliflower rice.
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