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| 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
