2 Bartlett or Anjou pears, peeled, cored and diced
1/2 cup golden raisins
2 tbsp lemon juice
2 cups baby spinach
1/2 cup slivered mint leaves
Instructions
Heal oil on medium heat in a saute pan or deep skillet. Add onions and sauate for 10 minutes or until onions are tinged with gold. Add giner and curry paste and saute 1 minute. Pour in beer and bring to boil. Stir in coconut milk and simmer for 5 to 8 minutes or until mixture is slightly thickened.
Season chicken with salt and pepper and cutinto2 inch dice. Add to saute pan, stirring occasionally, and cook gently for 5 minutes. Add pears and cook 5 t0 10 minutes longer or until chicken is no longer pink and pears are softened.
Stir in rasins, lemon juice, spinach and minut. Simmer for about 2 minutes or until spinach is jult wilted. Adjust seasonings before serving.
Originally Submitted
4/16/2011
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