Curried Vegetables and Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Thailand, curry does not refer to curry powder but rather to a spicy blend of mostly fresh ingredients. 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 |
Directions:
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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