Thai Curry Chicken and Vegetables

1 Season the chicken all over with 1/4 teaspoon of the salt 2 Heat 1 tablespoon of the oil in a large skillet or saute pan over medium-high heat 3 Once the oil shimmers, add the chicken and cook for about 5 minutes, stirring occasionally, until it is just cooked through 4 Transfer to a mixing bowl 5 Add the remaining tablespoon of oil to the pan, then add the shallots, green beans and red bell pepper strips; cook for about 3 minutes, stirring, so the vegetables are just crisp-tender 6 If the pan seems dry while cooking the vegetables, add a splash of the broth 7 Transfer the vegetables to the bowl with the chicken 8 Add the broth, coconut milk 9 Thai red curry paste and the remaining 1/2 teaspoon of salt to the skillet, whisking to incorporate the paste and form a sauce 10 Once the mixture begins to boil, reduce the heat to medium; cook for about 4 minutes or until the sauce has reduced to about 1 1/2 cups 11 Taste the sauce; add more red curry paste 1/2 teaspoon at a time, if desired, stirring to incorporate with each addition 12 Return the chicken, vegetables and any accumulated juices to the pan, stirring to coat; cook for 2 minutes or until warmed through, then stir in the spinach and lime juice 13 Cook for 30 seconds or just until the spinach has wilted 14 Divide among individual bowls or plates 15 Garnish with fresh cilantro; serve hot