Title: Curried Vegetables and Chicken
Categories: Poultry
Yield: 4 Servings

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

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. Yield: 4
servings (serving size: 1-1/2 cups chicken mixture and 1 cup rice).

Per serving: 463 Calories; 8g Fat (14% calories from fat); 31g Protein; 70g
Carbohydrate; 51mg Cholesterol; 109mg Sodium

Serving Ideas : Serve over rice; sprinkle with fresh cilantro.

NOTES : In Thailand, "curry" does not refer to curry powder but rather to a
spicy blend of mostly fresh ingredients.

Recipe by: Cooking Light, Jan/Feb 1994, page 74

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.