In Thailand, "curry" does not refer to curry powder but rather to a spicy blend of mostly fresh 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
How to Make It
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.