Curried Vegetables and Chicken

recipe
In Thailand, "curry" does not refer to curry powder but rather to a spicy blend of mostly fresh ingredients.

Yield:

4 servings (serving size: 1 1/2 cups chicken mixture and 1 cup rice)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Oriental Bangkok's Thai Cooking School,

January 1995
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