By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-10-01

Servings: 4

Yield: 4 servings, 1 1/4 cups each

Total Time: 45 minutes

Prep Time: 35 minutes

To Make Ahead: Cover and refrigerator for up to 2 days.

Recipe Description:

Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.

Recipe Ingredients:

1. 2 teaspoons canola oil
2. 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
3. 1 medium onion, halved and sliced
4. 1 clove garlic, minced
5. 1 tablespoon minced fresh ginger
6. 1-2 teaspoons red curry paste, to taste (see Ingredient note)
7. 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
8. 1 cup reduced-sodium chicken broth
9. 1 cup “lite” coconut milk
10. 1 tablespoon fish sauce, or reduced-sodium soy sauce
11. 1 teaspoon light brown sugar
12. 1 1/2 cups cauliflower florets
13. 2 cups baby spinach
14. 1 tablespoon lime juice
15. Lime wedges

Recipe Steps:

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. Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth. Per serving: 240 calories; 14 g fat (4 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrate; 16 g protein; 4 g fiber; 376 mg sodium. Nutrition bonus: 88 mg vitamin c (150% dv), 30% dv vitamin a, 3 mg iron (20% dv), 16% dv fiber, 161 mg calcium (15% dv).

Recipe Tips & Notes:

1. Ingredient Note: 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.

Recipe Nutrition:

Per serving: 252 calories; 8 g fat (4 g saturated fat, 1g mono unsaturated fat); 67 mg cholesterol; 14 g carbohydrates; 31 g protein; 3 g fiber; 357 mg sodium; 576 mg potassium

Nutrtion Bonus: 89 mg vitamin c (150% dv), 30% dv vitamin a, 576 mg potassium (29% dv).

Exchanges: 2 vegetable, 4 very lean protein, 1/2 fat

Carbohydrate Servings: 1

Recipe Categories:

Course(s)

Dinner

Cuisine(s)

Thai

Asian

Degree of Difficulty

Easy

Special Health Consideration(s)

Low Calorie

Low Carb

Low Sat Fat

Low Sodium

High Potassium

Heart Healthy

Healthy Weight

Seasons & Occassions

Spring

Summer

Fall

Winter

Main Ingredient(s)

Poultry

Chicken

Technique(s)

Saute

Quick

Dish Type(s)

Main Dish

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.