Thai Chicken and Vegetable Curry


  • 2 Tsp. Canola oil
  • 1 Medium red bell pepper, cut into 1- 2 inch length
  • Julienne strips
  • 1 Medium onion, halved and sliced
  • 1 Clove garlic, minced
  • 1 Tblsp. Minced fresh ginger
  • 1 ½ Tsp. red curry paste
  • 1 lb. Boneless, skinless chicken breast cut into 1 inch cubes
  • 1 Cup reduced sodium chicken broth
  • 1 Cup lite coconut milk
  • 1 Tblsp. Fish or soy sauce
  • 1 Tsp. light brown sugar
  • 1/2 cup cauliflower
  • 1 Tblsp. Lime juice
  • Lime wedges
  • 2 Cup spinach


Preparation steps:

  1. Heat oil in a large nonstick skillet over medium high heat. Add bell pepper and onion.
  2. Cook, stirring often until beginning to soften about four minutes. Add garlic, ginger and curry paste. Stir mixture 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.
  3. Add cauliflower, reduce heat medium –low and simmer, stirring occasionally, until the chicken is cooked through and cauliflower in tender, about 10 minutes, stir in spinach and lime juice, cook just until spinach has wilt
  4. Serve with mushroom rice





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