CHICKEN & VEGETABLE GREEN CURRY
“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.