Thai-Style Chicken Curry with Cauliflower and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 TB vegetable oil1 onion, cut in wedges2 cloves garlic, chopped10 oz frozen cauliflower 4 tsp sweet curry powder1 TB sucralose1 TB Dr Bragg Liquid Amino10 oz frozen spinach, defrosted and drained1 13.66 oz can of light coconut milk10 oz frozen chicken tenders or half chicken breasts (optional: dust with flour or cornstarch)1 TB fish sauce
1. In a large saute pan, saute onion and cauliflower over medium-high heat in oil for around 5 minutes until they have brown spots. Stir frequently.
2. Make a clearing in the middle and add garlic, curry powder, sucralose, and Liquid Amino. Cook, stirring, for 30 seconds.
3. Stir in the spinach and coconut milk until simmering.
4. Turn the heat down to low. Press the chicken into the mixture until covered by the mixture. Simmer 5 minutes or until the chicken is all white and the surface is rough.
5. Stir in fish sauce.
6. Before serving, cut the chicken into chunks.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIREOPAL2.
2. Make a clearing in the middle and add garlic, curry powder, sucralose, and Liquid Amino. Cook, stirring, for 30 seconds.
3. Stir in the spinach and coconut milk until simmering.
4. Turn the heat down to low. Press the chicken into the mixture until covered by the mixture. Simmer 5 minutes or until the chicken is all white and the surface is rough.
5. Stir in fish sauce.
6. Before serving, cut the chicken into chunks.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIREOPAL2.
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 14.1 g
- Cholesterol: 41.1 mg
- Sodium: 758.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 4.1 g
- Protein: 21.1 g
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