Thursday, July 9, 2009

Thai Green Curry Chicken

Spicy and fresh tasting, this Thai-inspired curry takes less than 20 minutes to prepare. Serve with basmati rice.
Takes under 30 minutes
Makes 4 servingsINGREDIENTS

4 POINTS per serving

2 teaspoons olive oil

2 teaspoons minced fresh ginger

1 pound (480g) skinless boneless chicken breasts, cut crosswise into thin strips

1 cup (8 fl oz/240ml) fat-free low-sodium chicken broth

1/2 cup (4 fl oz/120ml) evaporated skim milk

1-3 teaspoons Thai green curry paste

1/4 cup thinly sliced fresh basil

1 tablespoon chopped fresh cilantro

1/4 teaspoon coconut extract (optional)

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups (6 oz/180g) snow peas or sugar snap peas, strings removed

3 to 4 green onions (white and green parts), diagonally cut into 1-inch (2.5cm) piecesPREPARATION

1. Heat oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon of ginger, and sauté for 1 minute. Add chicken and sauté for 4 to 5 minutes or until lightly browned. Using a slotted spoon, transfer chicken to a bowl and set aside.

2. Pour chicken broth and evaporated milk into skillet. Stir in curry paste, 2 tablespoons of the basil, cilantro, the remaining 1 teaspoon ginger, coconut extract, if using, salt and pepper. Bring to a boil, lower the heat and simmer for 8 minutes or until the sauce thickens.

3. Return the chicken and juices to the skillet. Add snow peas and green onions; simmer for 3 to 5 minutes, or until chicken is cooked through. Remove from heat and stir in the remaining 2 tablespoons basil.

213 Calories
5.2g Fat
1.2g Saturated fat
30g Protein
9g Carbohydrate
2g Fiber
441mg Sodium

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