1 tsp (5 mL) canola oil
1 small onion, cut into thin wedges (1 cup/250 mL)
2 cups (500 mL) sliced fresh mushrooms
1/2 medium red bell pepper, cut into thin bite-size strips (1 cup/250 mL)
2 cloves garlic, finely chopped
1 tsp (5 mL) red curry paste
1 carton (900 mL) reduced-sodium chicken broth (about 4 cups)
1 1/2 cups (375 mL) shredded cooked chicken breast
1 tsp (5 mL) packed brown sugar
1/4 tsp (1 mL) salt
1 tbsp (15 mL) cornstarch
2 tbsp (25 mL) cold water
1 can (400 mL) reduced-fat (light) coconut milk (not cream of coconut)
4 cups (1 L) fresh baby spinach leaves
2 tbsp (25 mL) chopped fresh cilantro
Lime wedges, if desired