Thai Chicken & Vegetable Curry

Nutrition profile

• Dairy-Free
 
• Diabetic Appropriate
 
• Gluten-Free
 
• Healthy Aging
• Healthy Immunity
 
• Heart Healthy
 
• Low-Calorie

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
• 1-2 teaspoons red curry paste, to taste (see Ingredient note)
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup reduced-sodium chicken broth
• 1 cup “lite” coconut milk
  

  A Taste of Thai Unsweetened Coconut Milk 13.5 Fl Oz
• 1 tablespoon fish sauce, or reduced-sodium soy sauce
• 1 teaspoon light brown sugar
• 1½ cups cauliflower florets
• Lime wedges
• 2 cups baby spinach
• 1 tablespoon lime juice

• Preparation

• 1. 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.

  • Make Ahead Tip: The curry will keep, covered, in the refrigerator for up to 2 days.
  • Red curry paste is 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

  • Nutrition information

     
  • Serving size: 1¼ cups
  • Per serving: 248 calories; 9 g fat(4 g sat); 3 g fiber; 13 g carbohydrates; 28 g protein; 57 mcg folate; 63 mg cholesterol; 5 g sugars; 1 g added sugars; 2,783 IU vitamin A; 77 mg vitamin C; 61 mg calcium; 2 mg iron; 576 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (56% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 lean protein, ½ fat
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