Curried Vegetables and Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 3 | tb | Coarsely chopped peeled gingerroot |
| 1 | tb | Chopped peeled fresh lemon grass |
| 2 | ts | Anchovy paste |
| 1 | ts | Grated lime rind |
| 7 | Peeled shallots | |
| 5 | lg | Garlic cloves |
| 1 | md | Jalapeno pepper, seeded |
| 1 1/2 | ts | Vegetable oil |
| 2 | c | Water |
| 3/4 | lb | Skinned boned chicken breasts, diced |
| 2 | c | Broccoli florets |
| 2 | c | Choppped zucchini |
| 2 | c | Diced tomato |
| 3 | tb | Fish sauce |
| 2 | tb | Rice vinegar |
| 1 1/2 | ts | Sugar |
| 1/4 | ts | Crushed red pepper |
| 2 | c | Loosely packed torn fresh spinach |
| 4 | c | Hot cooked brown rice |
| 2 | tb | Chopped fresh cilantro |
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