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Quick Thai Chicken and Vegetable Curry

  • 4servings
  • 45minutes
  • 252calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Iodine, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) canola oil

  2. 1 medium red bell pepper

  3. 1 medium onion

  4. 1 clove(s) garlic

  5. 1 tablespoon(s) minced fresh ginger

  6. 1 1/2 teaspoon(s) red curry paste

  7. 1 pound(s) boneless , skinless chicken breasts

  8. 1 cup(s) reduced-sodium chicken broth

  9. 1 cup(s) "lite" coconut milk

  10. 1 tablespoon(s) fish sauce

  11. 1 teaspoon(s) light brown sugar

  12. 1 1/2 cup(s) cauliflower florets

  13. 2 cup(s) baby spinach

  14. 1 tablespoon(s) lime juice

  15. Lime wedges

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

  2. Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.

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