Quick Thai Chicken & Vegetable Curry

[b-man]

Quick Thai Chicken & Vegetable Curry


Curry quick enough for a weeknight supper— especially if you use precut cauliflower and packaged baby spinach.

Prep time: 20 minutes
Start to finish: 45 minutes

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
1-2 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 unsweetened "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


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

2. 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.

3. 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: 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 with just one ingredient. Look for it in small jars or cans in the Asian section of the supermarket or specialty-food store. Brands differ in spiciness so use sparingly. Once opened, it will keep, covered, in the refrigerator for up to 1 month.

Makes 4 servings, 1 1/4 cups each.

Per serving: 251 calories; 8 g total fat (4 g sat, 2 g mono); 67 mg cholesterol; 14 g carbohydrate; 31 g protein; 3 g fiber; 349 mg sodium.

Use a salt substotutie to reduce sodium content.

Vegetarian version per serving: 239 calories; 14 g total fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 5 g fiber; 376 mg sodium.


B-man