Recipe - Curried Vegetables And Chicken

3 tablespoon Coarsely chopped peeled
gingerroot
1 tablespoon Chopped peeled fresh lemon
grass
2 teaspoon Anchovy paste
1 teaspoon Grated lime rind
7 Peeled shallots
5 lg Garlic cloves
1 md Jalapeno pepper, seeded
1 One half teaspoon Vegetable oil
2 cup Water
Three fourths pound Skinned boned chicken
breasts, minced
2 cup Broccoli florets
2 cup Choppped zucchini
2 cup Diced tomato
3 tablespoon Fish sauce
2 tablespoon Rice vinegar
1 One half teaspoon Sugar
One fourth teaspoon Crushed red pepper
2 cup Loosely packed torn fresh
spinach
4 cup Hot cooked brown rice
2 tablespoon 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 mediumhigh 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: 1One half 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 MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.