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{Recipe} Thai Red Chicken Curry

{Recipe} Thai Red Chicken Curry

By Suzanne York

 

Spice up your dinner with this healthy Thai Chicken Curry!

 

Ingredients:

  • 24 oz chicken breast sliced into tenders
  • 2 tbsp Thai red curry paste (adjust for heat)
  • 1 small onion chopped
  • 1 can Thai kitchen lite coconut milk (13.66 oz)
  • 1 tbsp Ideal no calorie brown sugar sweetener
  • 1 tsp peanut oil
  • .75 c chicken broth
  • 6 c Asian style vegetables
  • (optional 1 tbsp fish sauce, ¼ c fresh thai basil and fresh red chilies thinly sliced, bean sprouts, 1/2c lime juice)

 

thai chicken curry

 

Directions:

  1. Cook chicken breasts in oven at 400 degrees for 20 minutes then chop.
  2. Lightly steam the vegetables and set aside.
  3. Saute the onion in a nonstick pan with 1 tsp peanut or sesame oil.
  4. Add the curry paste and sauté until fragrant (about a min.).
  5. Turn down the heat and add the coconut milk, chicken broth, and optional fish sauce. Bring to a simmer.
  6. Add the no calorie brown sugar and stir until dissolved. Cook down the sauce until it reduces slightly to your desired thickness. Reduce to a low simmer.
  7. Place chicken in a bowl and divide the sauce and veggies into 6 servings. Enjoy!

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