Recipe for Curried Vegetables and Chicken 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 tbl Coarsely chopped peeled gingerroot
1 tbl Chopped peeled fresh lemon grass
2 tsp Anchovy paste
1 tsp Grated lime rind
7 x Peeled shallots
5 lrg Garlic cloves
1 med Jalapeno pepper, seeded
1/2 tsp Vegetable oil
2 cup Water
3/4 lb Skinned boned chicken breasts, diced
2 cup Broccoli florets
2 cup Choppped zucchini
2 cup Diced tomato
3 tbl Fish sauce
2 tbl Rice vinegar
1/2 tsp Sugar
1/4 tsp Crushed red pepper
2 cup Loosely packed torn fresh spinach
4 cup Hot cooked brown rice
Instructions:
Instructions: Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once.

Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat, and cook 8 minutes.

Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally.

Add the spinach, and cook 5 minutes, stirring occasionally.

Yield: 4
servings (serving size: 1-1/2 cups chicken mixture and 1 cup rice).

Serving Ideas : Serve over rice; sprinkle with fresh cilantro.

NOTES : In Thailand, "curry" does not refer to curry powder but rather to a spicy blend of mostly fresh ingredients.

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