Ingredients
2 tsp canola oil
1-2 clove garlic, minced
1 cup each red bell peppers, onion, carrots, cut into julienne strips
1 tbsp grated fresh ginger
1 tbsp red curry paste
1 pound boneless, skinless chicken breasts, cut into large bite sized pieces
1 cup chicken broth
1 cup lite coconut milk
1 tbsp soy sauce
1 tsp light brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach coarsely chopped
1 tbsp fresh lime juice
2 tbsp fresh basil
In a large pot heat oil over medium heat, add onions and cook for about 2 minutes. Add red curry paste, ginger and garlic for 1 minute. Add chicken cook and stir 2-3 minutes.
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| On plate left to right, Red Curry Paste, minced garlic, grated fresh ginger. In the bowl coconut milk, chicken broth and soy sauce. |
Add and bring to a boil coconut milk, chicken stock, sugar and soy sauce. Add vegetables cook 10 minutes or until chicken is done. Add spinach cook until just wilted. Turn off heat add lime juice and fresh basil. Do not over cook.
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| Doubles–Channa & Roti |
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| Beans & Ham |
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