Quick Thai Chicken and Vegetable Curry

  • Active Time 35m
  • Total Time 45m

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.

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 minced fresh ginger
  • 1 to 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

directions

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.

Ingredient Note:

Red curry paste - Curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger) and 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7185

nutrition information per serving

252 calories; 8g total fat; 4g total saturated fat; 67mg cholesterol; 357mg sodium; 14g carbohydrates; 3g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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