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Cut the chicken breast into 1-inch cubes. Place in a bowl and salt generously. Set aside. Prep the veggies by dicing the shallot, halving the tomatoes and slicing the zucchini. Trim the ends of the green beans.
In a large pot, over medium-high, heat oil. Add shallot and sauté until translucent, about 1 minute. Add red curry paste and continue to cook, stirring frequently, until fragrant, for another minute. Add the chicken to the pot. Cook, stirring frequently, until browned slightly. Add coconut milk and bring to a light simmer. Season with salt and pepper to taste.
Add the zucchini, tomatoes and green beans and cook 3-4 minutes, stirring occasionally.
Remove from heat and fold in the spinach.
Plate and enjoy!