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 :

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