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Curried Vegetables and Chicken

Yield 4 servings (serving size: 1 1/2 cups chicken mixture and 1 cup rice)
In Thailand, "curry" does not refer to curry powder but rather to a spicy blend of mostly fresh ingredients.

Ingredients

  • 3 tablespoons coarsely chopped peeled gingerroot
  • 1 tablespoon chopped peeled fresh lemon grass
  • 2 teaspoons anchovy paste
  • 1 teaspoon grated lime rind
  • 7 peeled shallots
  • 5 large garlic cloves
  • 1 medium jalapeño pepper, seeded
  • 1 1/2 teaspoons vegetable oil
  • 2 cups water
  • 3/4 pound skinned, boned chicken breasts, diced
  • 2 cups broccoli florets
  • 2 cups chopped zucchini
  • 2 cups diced tomato
  • 3 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper
  • 2 cups loosely packed torn fresh spinach
  • 4 cups hot cooked brown rice
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 418
  • caloriesfromfat 12 %
  • fat 5.7 g
  • satfat 1.1 g
  • monofat 1.5 g
  • polyfat 2 g
  • protein 30.1 g
  • carbohydrate 63.2 g
  • fiber 7.8 g
  • cholesterol 49 mg
  • iron 3.7 mg
  • sodium 2004 mg
  • calcium 115 mg

How to Make It

  1. Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once.

  2. Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat, and cook 8 minutes. Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally. Add the spinach, and cook 5 minutes, stirring occasionally. Serve over rice; sprinkle with fresh cilantro.