Curried Vegetables And Chicken

Recipe Ingredients

3 tablespoons	45ml	Coarsely chopped peeled gingerroot
1 tablespoon	15ml	Chopped peeled fresh lemon grass
2 teaspoons	10ml	Anchovy paste
1 teaspoon	5ml	Grated lime rind
7		Peeled shallots
5		Garlic cloves (large)
1		Jalapeno pepper - seeded (medium)
1 1/2 teaspoons	7.5ml	Vegetable oil
2 cups	474ml	Water
3/4 lb	340g / 11oz	Skinned boned chicken breasts - diced
2 cups	292g / 10oz	Broccoli florets
2 cups	292g / 10oz	Zucchini - chopped
2 cups	125g / 4.4oz	Diced tomato
3 tablespoons	45ml	Fish sauce
2 tablespoons	30ml	Rice vinegar
1 1/2 teaspoons	7.5ml	Sugar
1/4 teaspoon	1.3ml	Crushed red pepper
2 cups	474ml	Loosely packed torn fresh spinach
4 cups	640g / 22oz	Hot cooked brown rice
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once.

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. Yield: 4 servings (serving size: 1-1/2 cups chicken mixture and 1 cup rice).

Source:
Cooking Light, Jan/Feb 1994, page 74

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.