1 med red bell pepper, cut into 1-2 inch long julienne strips
1 med onion, halved and sliced
1 clove garlic, minced
1 TBSP minced fresh ginger
1 1/2 tsp red curry paste, or to taste
1 lb boneless skinless chicken breasts, 1 inch cubes
1 C reduced sodium chicken broth
1 C "lite" coconut milk
1 TBSP fish sauce or reduced sodium soy sauce
1 tsp light brown sugar
1 1/2 C cauliflower florets
2 C baby spinach
1 TBSP lime juice
Instructions
Heat oil in lg skillet over med heat. Add bell pepper and onion; sook stirring often for about 4 minutes, until beginning to soften
Add garlic, ginger and curry paste. Add chicken and cook until fragrant (about 2 minutes)
Add broth, coconut milk, fish/soy sauce and brown sugar; bring to simmer
Add cauliflower, reduce hear to med low and simmer, stirring occasionally until chicken is cooked and cauliflower is softened, about (10 minutes). Stir in spinach and lime juice; cook until spinach has just wilted. Serve with rice.
Originally Submitted
9/29/2008
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