Light Thai Chicken Coconut Curry

Theirs & Ours

Light Thai-Chicken Coconut Curry

(We doubled up on this entire recipe because its still yummy re-heated!)

Ingredients:

1 can light coconut milk
6 scallions thinly sliced
4 tablespoons Thai green curry paste
4 cups reduced-sodium fat-free chicken broth
2 tablespoons Asian fish sauce
4 teaspoons packed light brown sugar
1 and 1/2 pound skinless boneless chicken cut into thin strips
1 cup fresh cilantro leaves
1 red bell pepper cut into slices
3 cups Jasmine rice cooked

Directions:

In a  large skillet set over medium heat add light coconut milk, scallions, and curry paste cook, stirring constantly, until curry is fragrant, about 3 minutes.

Pour in chicken broth. Mix often and bring to a boil. Reduce heat to simmer.

Seperately mix brown sugar with fish sauce together and stir into simmering curry mixture.

Add chicken and cook just until cooked through, about 2 minutes.

Add bellpepper and cilantro. Simmer about another 5 minutes- still stirring often.

Server over cooked jasmine rice or you can just mix the rice into the cooked coconut curry.

Found: Weight Watchers Hit the Spot 140 Savory, Crispy, Spicy & Sweet Recipes You'll Love

xoxo