Thai Chicken Coconut Curry

By LyndaLee

Add some vegetables goodness to the curry by stirring in each of a red and yellow bell pepper, thinly sliced along with the broth in step 1

Ingredients

• 1 cup light coconut milk
• 3 scallions, thinly sliced
• 2 tablespoons thai green curry paste
• 2 cups reduced sodium chicken broth
• 1 tablespoon Asian fish sauce
• 2 teaspoons packed light brown sugar
• Pinch salt
• 3/4 lb chicken cutlets, cut into long thin strips
• 1 cup fresh cilantro leaves
• 3 cups hot cooked jasmine rice

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Heat the coconut milk in a large heavy saucepan over medium heat. Stir in the scallions and curry paste; cook, stirring frequently, until heated through and smooth, about 3 minutes. Stir in the broth and bring to a boil over medium high heat, stirring constantly. Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook, stirring occasionally, 2 minutes.
Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes. Stir in the cilantro. Ladle the curry evenly into deep bowls and serve with the rice.

Points value: 6
1 1/4 cups curry and 3/4 cup rice