Quick Thai Chicken & Vegetable Curry

By cprzybyl

Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium. Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).

Ingredients

• 2 teaspoon oil, canola 1 medium pepper(s), red, bell, cut into 1-to-2 inch long juillienne strips 1 medium onion(s), halved and sliced 1 clove(s) garlic, minced 1 tablespoon ginger, fresh, minced 1 1/

Details

Servings 4
Adapted from everydayhealth.com

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium-high heat.


2. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix.

3. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer.

4. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes.

5. Stir in spinach and lime juice; cook just until spinach has wilted.

6. Serve immediately, with lime wedges.

*Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.