Collegiate Culinaire: Coconut Curry + Rice
Here’s a sweet little curry number straight from Jillian Michaels. I substituted cauliflower for broccoli and added in brown rice, but overall this is a pretty taste dinner any health nut could appreciate. My only revision to this recipe would be a little less chicken broth, but that’s because I prefer a thicker curry sauce.
Quick Thai Chicken and Vegetable Curry
Curry quick enough for a weeknight supper — especially if you use pre-cut cauliflower and baby spinach.
- 2 teaspoon oil, canola
- 1 medium pepper(s), red, bell, cut into 1- to 2-inch-long julienne strips
- 1 clove(s) garlic, minced
- 1 tablespoon ginger, (fresh) minced
- curry paste, red, 1-2 teaspoons or to taste
- 1 pounds chicken, breast, boneless, skinless, cut into 1-inch cubes
- 1 cup(s) broth, reduced-sodium chicken
- 1 cup(s) coconut milk, light
- 1 tablespoon soy sauce, reduced-sodium, Or fish sauce
- 1 teaspoon sugar, brown, light
- 1 1/2 cup(s) cauliflower, florets
- 2 cup(s) spinach, baby
- 1 tablespoon lime juice
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, coconutmilk, 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.
To make ahead: The curry will keep, covered, in the refrigerator for up to 2 days.