CHICKEN & VEG­ETABLE GREEN CURRY

Better Homes & Gardens - - Food Fast & Fresh -

“Vary the in­gre­di­ents to use up what you have,” Anna says. “Spinach could be added in place of the mus­tard greens, and tofu or shrimp in­stead of chicken. You could stir in cooked rice or noo­dles, too.”

HANDS-ON TIME 20 min. TO­TAL TIME 45 min.

In a 5- to 6-qt. pot heat 1 Tbsp. veg­etable oil over medium-high. Add curry paste; cook and stir 1 minute or un­til fra­grant. Add onion and a pinch of salt. Cook 2 min­utes. Add eg­g­plant and/or zuc­chini; cook 6 to 7 min­utes or un­til golden brown, stir­ring oc­ca­sion­ally.

Stir in co­conut milk and 2¹∕2 cups wa­ter. Bring to boil­ing over high heat. Add green beans and corn. Re­duce heat to medium-low. Sim­mer, un­cov­ered, 5 min­utes or un­til veg­eta­bles are ten­der. Stir in greens, chicken, and 1 tsp. salt. Heat through. Stir in lemon juice. Serve with lemon wedges. Makes 4 serv­ings. EACH SERV­ING 509 cal,

25 g fat, 25 mg chol, 730 mg sodium, 64 g carb, 17 g fiber,

14 g sug­ars, 16 g pro.

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