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Quick Thai Chicken & Vegetable Curry

  • 45minutes

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Source: www.dlife.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. Quick Thai Chicken & Vegetable Curry 2

  2. 2 tsp canola oil

  3. 1 each medium red bell peppers

  4. 1 each medium onions

  5. 1 each medium garlic cloves

  6. 1 tbsp fresh ginger root

  7. 1 tsp red curry paste

  8. 1 lb boneless skinless chicken breasts

  9. 1 cup low sodium chicken broth

  10. 1 tbsp fish sauce

  11. 1 tsp packed light brown sugar

  12. 8 oz fresh cauliflower florets

  13. 2 cup fresh baby spinach

  14. 1 tbsp fresh lime juice

  15. 1 each medium limes

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium high heat.

  2. Add bell pepper and onion and cook, stirring often, until beginning to soften, about 4 minutes.

  3. Add garlic, ginger and curry paste stirring to mix.

  4. Add chicken and cook, stirring, until fragrant, about 2 minutes.

  5. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar and bring to a simmer.

  6. 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.

  7. Stir in spinach and lime juice and cook until spinach has wilted. Serve immediately, with lime wedges.

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