Like Thai food and want an easy all in one dish…try this Quick Chicken and Vegetable Curry

The kids requested a noodle dish and so I thought I would try this chicken curry.  I already adapted it for you, substituting sesame oil for canola (make sure it is unrefined) and regular coconut milk instead of light.  Light coconut milk is exactly the same as regular, they just add more water.  A total waste of money. Besides coconut is so good for you, check out all these health benefits.  I served it over soba noodles which is a Japanese version of pasta and is super tasty.  Enjoy.
 

Quick Thai Chicken & Vegetable Curry

This flavorful dish can be served over brown rice or Asian soba or udon noodles to soak up the delicious sauce.

2  tsp sesame oil
1  red pepper, diced
1  onion chopped
1  clove garlic ,minced
1  Tbs fresh ginger minced
1 1/2 tsp red curry paste (more or less to taste)
1  lbs boneless chicken breasts, cut in 1″ cubes
1 cup chicken broth
1 cup coconut milk
1 Tbs fish sauce or shoyu soy sauce
1  tsp raw sugar
1  head of cauliflower cut into bite-sized florets
2  cups baby spinach
1  Tbs lime juice
1  lime cut into wedges for serving

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix.

3. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and sugar; bring to a simmer.

4. 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.

5. Stir in spinach and lime juice; cook just until spinach has wilted.

6. Serve immediately, with lime wedges.

Web Page: adapted from eating well
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Are you bored making the same meals over and over?  Check out my Fast and Easy Weeknight Meals.
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