Curried Vegetables And Chicken

• 3 tablespoons coarsely chopped peeled gingerroot
• 1 tablespoon chopped peeled fresh lemon grass
• 2 teaspoons anchovy paste
• 1 teaspoon grated lime rind
• 7 peeled shallots
• 5 large garlic cloves
• 1 medium jalapeno pepper, seeded
• 1 1/2 teaspoons vegetable oil
• 2 cups water
• 3/4 pound skinned, boned chicken breasts, diced
• 2 cups broccoli florets
• 2 cups chopped zucchini
• 2 cups diced tomato
• 3 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 1/2 teaspoons sugar
• 1/4 teaspoon crushed red pepper
• 2 cups loosely packed torn fresh spinach
• 4 cups hot cooked brown rice
• 2 tablespoons chopped fresh cilantro

1. Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once.
2. 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. Serve over rice; sprinkle with fresh cilantro.

peeled gingerroot, lemon grass, anchovy paste, lime rind, shallots, garlic, pepper, vegetable oil, water, chicken breasts, broccoli florets, zucchini, tomato, fish sauce, rice vinegar, sugar, red pepper, fresh spinach, hot cooked brown rice, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-vegetables-chicken (may not work)