Quick Thai Chicken and Vegetable Curry

By Bostoncook

EW, Fall 2003

Ingredients

• 2 teaspoons canola oil
• 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 medium onion, halved and sliced
• 1 clove garlic, minced
• 1 tablespoon ginger root, minced
• 1 teaspoon red curry paste, to taste (1 to 2)
• 1 pound boneless skinless chicken breasts, 1" cubes
• 1 cup nonfat chicken broth
• 1 cup light coconut milk
• 1 tablespoon fish sauce, or reduced-sodium soy sauce
• 1 teaspoon light brown sugar
• 1 1/2 cups cauliflower florets
• 2 cups spinach, use baby spinach
• 1 tablespoon lime juice
• Lime wedges

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes.

2. Add garlic, ginger and curry paste; stir to mix. 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. 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.

3. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

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

Excellent! Used tofu instead of chicken (but stuck with chicken broth), cabbage instead of cauliflower and spinach - more colorful veggies would be good.

Delicious and very easy.