Curried vegetables and chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ginger root; peel -- chop |
| Coar | ||
| 1 | tablespoon | Fresh lemon grass; peel -- |
| Cho | ||
| 2 | teaspoons | Anchovy paste |
| 1 | teaspoon | Grated lime rind |
| 7 | Shallots -- peeled | |
| 5 | larges | Garlic cloves |
| 1 | medium | Jalapeno pepper -- seeded |
| 1½ | teaspoon | Vegetable oil |
| 2 | cups | Water |
| ¾ | pounds | Skinless boneless chicken |
| Br | ||
| 2 | cups | Broccoli flowerets |
| 2 | cups | Zucchini -- chopped |
| 2 | cups | Tomato -- diced |
| 3 | tablespoons | Fish sauce |
| 2 | tablespoons | Rice vinegar |
| 1½ | teaspoon | Sugar |
| ¼ | teaspoon | Crushed red pepper |
| 2 | cups | Loosely packed torn fresh |
| Sp | ||
| 4 | cups | Hot cooked brown rice |
| 2 | tablespoons | Fresh cilantro -- chopped |
Directions
Recipe by: Cooking Light, Jan/Feb 1995 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. Serve over rice; sprinkle with fresh cilantro.
Typed by Olivia Liebermann
Recipe By :