Healthy Recipes 2 Go

Chicken Thai Curry with Vegetables

To prepare this mouth watering delicacy you will need:

• 1 pound boneless, chicken breasts with skin removed and cut into 1-inch cubes
• 1 medium red bell pepper, cut into 1- to 2-inch-long strips
• 1 medium onion, halved and sliced
• 1 1/2 cups cauliflower florets
• 2 cups baby spinach
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1-2 teaspoons red curry paste, to taste
• 1 cup reduced-sodium chicken broth
• 1 cup “lite” coconut milk
• 1 tablespoon fish sauce alternatively you could also go for reduced-sodium soy sauce
• 1 teaspoon light brown sugar
• 1 tablespoon lime juice
• 2 teaspoons canola oil

Preparation:

Put a non stick pan on the stove and heat some canola oil in it, next add the bell pepper and onion slices and cook till they are tender. This should take about 4 minutes. Then add the garlic, ginger and curry pastes, stir in the ingredients well. Once the pastes are cooked for a little while add the chicken and stir continuously as you cook for 2 minutes.

Now stir in the coconut milk, broth and soy or fish sauce along with the brown sugar. Let the curry simmer then add the cauliflower florets and cook on medium low heat till the cauliflower and the chicken is cooked. Finally stir in the baby spinach leaves and the lime juice, cook for a few minutes till the spinach leaves wilt. Serve hot with some steamed rice and lemon wedges for garnish. Enjoy this delicious meal hot.