Coconut milk makes a wonderfully mild and sweet aromatic base for this Thai-accented low fat chicken curry. Chili garlic sauce and curry powder add the the kick, so feel free to adjust the quantities of these to suit your taste. Many supermarkets now routinely stock canned coconut milk and chili-garlic paste. Be sure to use the lite coconut milk, which is considerably lower in fat than the regular version.

Prep Time :
Cook Time :
Type of Prep : Simmer
Cuisine : Thai
Occasion :

INGREDIENTS:

• 1 14-ounce can “lite�?coconut milk
• 3 tbsp reduced-sodium soy sauce
• 1 tsp brown sugar
• 2 tsp curry powder
• 1 tsp bottled minced ginger
• 2 tsp chili-garlic sauce
• 3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 red pepper, de-seeded and chopped
• 2 cups mushrooms, sliced
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 2 bunches scallions, chopped into 1-inch pieces
• 2-3 baby bok choy, (green parts) chopped

PREPARATION:

Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Serves 4

Per Serving: Calories 201, Calories from Fat 58, Total Fat 6.5g (sat 4.5g), Cholesterol 49mg, Sodium 518mg, Carbohydrate 12.5g, Fiber 2.5g, Protein 23.2g