Thai-Style Chicken Curry with Cauliflower and Spinach

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Thai-Style Chicken Curry with Cauliflower and Spinach calories by ingredient


Introduction

This is a quick, weeknight recipe you can make with foods from your freezer and pantry. Feel free to substitute other vegetables.

Serve with 1/2 cup brown rice per portion. Offer Sri Racha or other hot sauce at the table. This is a quick, weeknight recipe you can make with foods from your freezer and pantry. Feel free to substitute other vegetables.

Serve with 1/2 cup brown rice per portion. Offer Sri Racha or other hot sauce at the table.
Number of Servings: 4

Ingredients

    1 TB vegetable oil
    1 onion, cut in wedges
    2 cloves garlic, chopped
    10 oz frozen cauliflower
    4 tsp sweet curry powder
    1 TB sucralose
    1 TB Dr Bragg Liquid Amino
    10 oz frozen spinach, defrosted and drained
    1 13.66 oz can of light coconut milk
    10 oz frozen chicken tenders or half chicken breasts (optional: dust with flour or cornstarch)
    1 TB fish sauce

Directions

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.