Ingredients
- 2 teaspoons canola oil
- 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
- 1 medium onion, halved and sliced
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 1-2 teaspoons red curry paste, to taste (see Ingredient note)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup reduced-sodium chicken broth
- 1 tablespoon fish sauce or reduced-sodium soy sauce
- 1 teaspoon light brown sugar
- 1 1/2 cups cauliflower florets
- 2 cups baby spinach
- 1 tablespoon lime juice
- Lime wedges
Description
Quick Thai Chicken & Vegetable Curry - The Huffington Post
Kitchen Daily
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