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Quick Thai Chicken & Vegetable Curry

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  45 Minutes
  4 servings, 1 1/4 cups each
Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.

Make Ahead Tip: Cover and refrigerator for up to 2 days.
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  minced fresh ginger
1-2 teaspoons  red curry paste, to taste (see Ingredient note)
1 pound  boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup  reduced-sodium chicken broth
1 cup  "lite" coconut milk
1 tablespoon  fish sauce or reduced-sodium soy sauce
1 teaspoon  light brown sugar
1 1/2 cups  cauliflower florets
2 cups  baby spinach
1 tablespoon  lime juice
Lime wedges

Ingredient Note:  A blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger), commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.
Quick Thai Chicken & Vegetable Curry Recipe at
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. 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. 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 252
Fat. Total: 8g
Protein: 31g
Carbohydrates, Total: 14g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 67mg
Sodium: 357mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Karen Reviewed: 10/29/2009
If you love curry stop right here!
A friend made this recipe with a few variations (due to lack of ingredients) and this recipe just Rocks! Flavors and textures were wonderful and this was my first time trying curry. Not bad at all! This was very good!
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