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). Per serving: 463 Calories; 8g Fat (14% calories from fat); 31g Protein; 70g Carbohydrate; 51mg Cholesterol; 109mg Sodium 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. Recipe by: Cooking Light, Jan/Feb 1994, page 74 Posted to MC-Recipe Digest V1 #393 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 62.2mg||19 %|
|Sodium 1283.8mg||44 %|
|Potassium 918mg||24 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 60.6g|
|Protein 27.8g||40 %|
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Calories per serving: 440
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