Make Quick Thai Curry at Home

Curry hails from India, where the word is used to describe a spicy sauce. Today, curry is popular all over the world. If you like it hot, give this recipe a try.


Makes 4 (1 1/4-cup) servings

Description
If you thought making a quick Thai curry at home was impossible, think again! With some store-bought curry paste, made from green chilis, 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 sautéed vegetables with brown rice.

Prep time: 15 minutes
Start to finish: 20 minutes

Ingredients
1 (1/2-pound) bunch spinach (6 cups)
2 teaspoons canola oil
1 small onion, roughly chopped
1 (13 1/2 ounce) can unsweetened light coconut milk
1/4 cup lower-sodium chicken broth
1 tablespoon green curry paste (from a jar)
1/4 teaspoon salt
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 (1-pound) eggplant, cut into 1-inch cubes
2 tablespoons fresh lime juice

Instructions
Cut tough stems from spinach; submerge spinach in cold water and rinse thoroughly to remove any dirt.

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.

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.

This recipe is reprinted with permission from The South Beach Diet Quick & Easy Cookbook. For information on the book, visit southbeachdiet.com.

Nutritional Information
340 calories
12 g total fat (6 g sat)
15 g carbohydrate
44 g protein
5 g fiber
400 mg sodium

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