Easy Thai Chicken
This dish’s sweet and creamy sauce uses light coconut milk instead of regular, cutting saturated fat by nearly 60%.
PREP TIME: 5 minutes
TOTAL TIME: 12 minutes
Rotisserie chicken (deli or prepared foods section)
13.5 oz can light coconut milk
1-2 Tbsp bottled red curry paste
4 tsp sugar
1 c fresh basil leaves
1. PULL meat from a rotisserie chicken in large pieces.
2. SPOON a few tablespoons from the top of the can of coconut milk into a medium skillet over medium-high heat. Stir in curry paste. Add sugar, remaining coconut milk, and salt and pepper to taste. Bring to a simmer, add chicken, and warm through. Stir in a cup of fresh basil leaves.
3. SERVE with rice and lime wedges.
NUTRITION (per serving) 371 cal, 44 g pro, 5.4 g carb, 1 g fiber, 17.3 g fat, 8.2 g sat fat, 187 mg sodium
I just love anything with coconut in it. Coconut chicken Curry is my all time favorite. I just love it. On the other hand I use coconut for many things. I put it in my hair to condition it. I put it on my skin after a shower. I use it in cooking when I can and I use coconut flavoring when I make my own Bailey’s. I will give you the recipe for that on another day.
This curry recipe came to me via email so am passing it on to you. Enjoy.
Serves: Prep: 10min|Cook: 17min |Total: 27min
1 lb boneless, skinless chicken breasts (3 or 4 breasts), cut into bite size pieces
2 tbsp curry powder
1/2 C canned light coconut milk
1 tbsp canned tomato paste
2 tsp vegetable oil
3 cloves garlic, minced
1 small onion, chopped
1 tsp chopped fresh ginger
1/8 tsp cayenne pepper
1/2 tsp salt
Serve over rice to soak up the sauce and top with 1 Tbsp chopped cilantro.
1.In a 2 quart, microwavable dish, stir the chicken with the oil until it’s good and greasy. Stir in the curry powder, garlic, onion, ginger, and cayenne pepper. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. Move the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly with the chicken and cover tightly with plastic wrap. Heat for 10 to 12 minutes, stirring a few times, until the sauce thickens slightly. Stir in the salt and serve.
Nutritional Facts per serving
CALORIES 204.5 CAL
FAT 9.3 G
SATURATED FAT 5.8 G
CHOLESTEROL 66.7 MG
SODIUM 377.1 MG
CARBOHYDRATES 5.8 G
TOTAL SUGARS 1.4 G
DIETARY FIBER 1.9 G
PROTEIN 27.2 G