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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1/2 lb spinach (6 cups) |
2 teaspoons canola oil |
1 small onion, roughly chopped |
1 (13 1/2 ounce) can light coconut milk |
1/4 cup reduced-sodium chicken broth |
1 tablespoon green curry paste (from a jar with lemongrass and kaffir lime) |
1/4 teaspoon salt |
1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips |
1 lb eggplant, cut into 1-inch cubes |
2 tablespoons fresh lime juice |
Directions:
1. Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
2. 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.
3. 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.
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