CHICKEN GREEN CURRY
A Spicy Chicken-Curry Meal from South Beach Diet's "Daily Dish" (Phase 1). If you thought making a quick Thai curry at home was impossible, think again! With some store-bought curry paste, made from green chilies, lemongrass, and Kaffir lime, you'll be putting together an authentic, home-cooked curry in a jiffy. Look for the paste in the Asian foods section of your market. Serve this dish with sauteed vegetables or, in Phases 2 and 3, with brown rice.
Provided by WendyMaq
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
- Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
- Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.
Nutrition Facts : Calories 259.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 98.8, Sodium 308.3, Carbohydrate 11.1, Fiber 5.4, Sugar 3.8, Protein 42.6
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