Ingredients
1 cup (250 mL) jasmine rice or white rice
1 pkg (900 mL) sodium-reduced chicken broth
1 stalk lemongrass, halved crosswise then lengthwise
6 slices (1/2 inch/1 cm thick) fresh ginger
1 lb (454 g) boneless skinless chicken breasts, thinly sliced
1-1/2 cups (375 mL) thinly sliced button mushrooms
1 cup (250 mL) frozen peas
2 tbsp (30 mL) fish sauce
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) red curry paste
1 can (400 mL) coconut milk
1/3 cup (75 mL) chopped fresh cilantro
2 tbsp (30 mL) lime juice
Preparation
Meanwhile, in large pot, bring broth, lemongrass and ginger to boil over medium-high heat. Stir in chicken, mushrooms and peas; cook over medium-low heat until chicken is no longer pink, about 4 minutes.
In small bowl, whisk together fish sauce, brown sugar and red curry paste. Stir into pot along with coconut milk; simmer until hot and fragrant, about 3 minutes. Discard lemongrass and ginger.
Stir in cilantro and lime juice. Serve over rice.
Servings: 4
Nutritional Info
approx. per serving
- cal551
- pro37 g
- total fat23 g
- sat. fat19 g
- carb50 g
- fibre3 g
- chol66 mg
- sodium1,362 mg
- %RDI–
- calcium6%
- iron34%
- vit A8%
- vit C12%
- folate21%
Source: www.cbc.ca
