Curried Vegetables and Chicken

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 418
  • Calories from fat: 12%
  • Fat: 5.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2g
  • Protein: 30.1g
  • Carbohydrate: 63.2g
  • Fiber: 7.8g
  • Cholesterol: 49mg
  • Iron: 3.7mg
  • Sodium: 2004mg
  • Calcium: 115mg

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

  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.
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