Quick Thai Chicken and Vegetable Curry Recipe
Nutritional Info (Per serving):
Calories: 252, Saturated Fat: 4g, Sodium: 357mg, Dietary Fiber: 3g, Total Fat: 8g, Carbs: 14g, Cholesterol: 67mg, Protein: 31g
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Ingredients
2 teaspoon oil, canola
1 medium pepper(s), red, bell, cut into 1-to-2 inch long juillienne strips
1 medium onion(s), halved and sliced
1 clove(s) garlic, minced
1 tablespoon ginger, fresh, minced
1 1/2 teaspoon curry paste, red, 1-2 teaspoons, or to taste
1 pounds chicken, breast, boneless, skinless, cut into 1 inch cubes
1 cup(s) broth, reduced-sodium chicken
1 cup(s) coconut milk, light
1 tablespoon fish sauce, or reduced-sodium soy sauce
1 teaspoon sugar, brown, light
1 1/2 cup(s) cauliflower, florets
2 cup(s) spinach, baby
1 tablespoon lime juice
1 medium lime(s), cut into wedges
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix.
3. 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.
4. 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.
5. Stir in spinach and lime juice; cook just until spinach has wilted.
6. Serve immediately, with lime wedges.
*Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth. Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium. Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).
Nutritional Info (Per serving):
Calories: 252, Saturated Fat: 4g, Sodium: 357mg, Dietary Fiber: 3g, Total Fat: 8g, Carbs: 14g, Cholesterol: 67mg, Protein: 31g
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Ingredients
2 teaspoon oil, canola
1 medium pepper(s), red, bell, cut into 1-to-2 inch long juillienne strips
1 medium onion(s), halved and sliced
1 clove(s) garlic, minced
1 tablespoon ginger, fresh, minced
1 1/2 teaspoon curry paste, red, 1-2 teaspoons, or to taste
1 pounds chicken, breast, boneless, skinless, cut into 1 inch cubes
1 cup(s) broth, reduced-sodium chicken
1 cup(s) coconut milk, light
1 tablespoon fish sauce, or reduced-sodium soy sauce
1 teaspoon sugar, brown, light
1 1/2 cup(s) cauliflower, florets
2 cup(s) spinach, baby
1 tablespoon lime juice
1 medium lime(s), cut into wedges
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix.
3. 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.
4. 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.
5. Stir in spinach and lime juice; cook just until spinach has wilted.
6. Serve immediately, with lime wedges.
*Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth. Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium. Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).
