Vegetable and Chicken Curry Recipe

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Ingredients:

Serving

3 large stalks lemongrass
4 large garlic cloves, coarsely chopped
1 (3- to 4-inch) dried hot red chile , seeds removed
1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
2 1/2 cups plus 4 to 5 tbsp water
6 whole star anise
1 (13 1/2- to 14-oz) can unsweetened coconut milk
1/4 cup unsalted roasted peanuts
1 tbsp thai red curry paste ( preferably mae ploy brand)
1 1/2 lb skinless boneless chicken breasts , cut into 2-inch pieces
1/4 cup asian fish sauce ( preferably 3 crab brand)
1 1/2 tbsp sugar
1/2 tsp salt
1 tbsp creamy peanut butter
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash
2 cups 1-inch pieces peeled sweet potato (1 lb)
2 cups chopped sweet onion (1 lb)
1 1/2 cups chopped red bell pepper (1 1/2 medium)
1 1/2 cups chopped green bell pepper (1 1/2 medium)
1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as yukon gold (3/4 lb)
1 1/2 cups 1-inch pieces carrot (6 medium)
1 1/2 cups trimmed and halved green beans (6 oz)
accompaniments: jasmine rice and sliced warm french bread

Directions:

Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
Discard star anise and serve curry over rice, with bread on the side.
Cooks' note: ·Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	402.63 Kcal (1686 kJ)
Calories from fat	215.77 Kcal
		% Daily Value*
Total Fat	23.97g	37%
Cholesterol	66.89mg	22%
Sodium	1570.32mg	65%
Potassium	807.64mg	17%
Total Carbs	24.08g	8%
Sugars	13.1g	52%
Dietary Fiber	5.06g	20%
Protein	28.26g	57%
Vitamin C	74.2mg	124%
Vitamin A	3.7mg	123%
Iron	27.2mg	151%
Calcium	81.1mg	8%

Amount Per 100 g
Calories	69.19 Kcal (290 kJ)
Calories from fat	37.08 Kcal
		% Daily Value*
Total Fat	4.12g	37%
Cholesterol	11.49mg	22%
Sodium	269.83mg	65%
Potassium	138.78mg	17%
Total Carbs	4.14g	8%
Sugars	2.25g	52%
Dietary Fiber	0.87g	20%
Protein	4.86g	57%
Vitamin C	12.8mg	124%
Vitamin A	0.6mg	123%
Iron	4.7mg	151%
Calcium	13.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.3

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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