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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I like hot spices and lots of curry. You might want to start with lower quantities and add more later. Ingredients:
14 oz. coconut milk, low fat |
2 tbsp. red curry paste |
4 tbsp. curry powder |
2 tbsp. red chili sauce |
1 onion, chopped (medium) |
1 tbsp. ginger, freshly grated |
1 tbsp. lemon grass, sliced, (bottled) |
10 oz. raw pumpkin, canned |
5 oz. green beans, cut to bite size |
1 bell pepper, red, cut to bite size |
8 oz. bamboo shoots (canned) |
1 tbsp. cilantro, fresh, chopped (use scissors) |
2 tbsp. basil, fresh, chopped (use scissors) |
2 tbsp. lemon juice |
2 tbsp. lime juice |
2 tbsp. brown rice syrup |
6 oz. chicken breasts, skinless and boneless |
Directions:
1. Combine coconut ilk, curry paste, curry powder, and chili sauce in a large sauce pan. Bring to a boil, stirring occasionally.
2. Add onion, freshly grated ginger, lemon grass slices, and lemon juice and lime juice. Stir well.
3. Add the pumpkin and stir until the sauce has a smooth consistency.
4. Add beans, red bell pepper, zucchini, bamboo shoots, basil, cilantro, and brown rice sugar. Let simmer on low for 5 minutes.
5. Chop chicken into bite size pieces and add to the sauce. Cover and let simmer on low for about 30 minutes (until the chiken is done).
6. This is very tasty served over Basmati rice.
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