Quick Thai Chicken and Vegetable Curry
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 teaspoons canola oil
- 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
- 1 medium onion, halved and sliced
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons red curry paste, or to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup reduced sodium chicken broth
- 1 cup "lite" coconut milk
- 1 tablespoon fish sauce or reduced-sodium soy sauce
- 1 teaspoon light brown sugar
- 1 1/2 cups cauliflower florets
- 2 cups baby spinach
- 1 tablespoon lime juice
- Lime wedges
Nutrition Info
Per Serving
- Calories: 253 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Fat: 11 g
- Protein: 26 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
Curry quick enough for a weeknight supper--especially if you use precut cauliflower and baby spinach.
Notes:
Ingredient Tip
A blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger), commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.
Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.
Make Ahead Tip
The curry will keep, covered, in the refrigerator for up to 2 days.
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Most Helpful Reviews
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Vegetarian vs. nonvegetarian recipes
Erika G - May 14, 2007 07:15:59 AM PSTTo the comment on the bottom: Relax.....just substitute veggie chicken in place of regular and use veggie broth. You can use a lot of chicken recipes that way. I love Morning Star veggie chicken that comes in a bag in the freezer section. Quorn does a good job too - also in the freezer section.
9 of 9 found this review helpful.
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TIP: Make it quick(er).
idonnanj - October 1, 2007 03:20:14 PM PSTWhen I have a recipe that requires a lot of chopping and I'm in a hurry, I buy many of the fresh ingredients (onions, peppers, califlower, spinach, etc.) from the salad bar. It saves me plenty of time. The majoriity of the other stuff (sans chicken) comes from a well stocked pantry.
7 of 7 found this review helpful.
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REDUCE CHOPPING TIME
Pamela M - October 1, 2007 03:24:59 PM PSTI think this looks and sounds yummy. You can buy peppers and onions already cut in the frozen vegetable aisle at the grocery store and you can find jars of minced garlic in the produce or condiment aisles. I would also buy the chicken tenderloins instead of whole breasts cause you can just line them up and run the knife through to make bite size pieces since they're already strips. This should help cut down on chopping time.
7 of 9 found this review helpful.
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Spice it up
stocksaway - January 28, 2008 06:12:12 PM PSTI doubled the spices (garlic, thai paste, and ginger) and still found it a little lacking in punch. Big hit otherwise. It had great flavor, I just expected Thai to have a little more heat. Next time I will add red pepper. Also, of the three of us eating the recipe (which claimed to feed 4), two were still hungry at the end of the meal. This did include a teen boy, which skews things. I ate about a quarter of the original batch with rice and felt it was just the right amount. Next time I'll double everything, quadruple the spices and add some red pepper to get it right and hopefully have enough leftovers for lunch. I added cilantro as a garnish as well as the fresh lime and it was just the ticket.
5 of 5 found this review helpful.
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making it veg
dlitchious - March 21, 2007 02:33:39 PM PSTLast night I made this using no chicken, and subbing the chicken broth with veggie broth. I was even able to find red curry paste which surprised me! I could not find "lite" coconut milk so I used regular. This dish was DELICIOUS, I can't wait to make it again. My husband went veggie a year ago so I am always looking for good and creative new veg dishes. It was GREAT! I highly recommend.
I agree that it should not be labeled as vegetarian though...5 of 6 found this review helpful.
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