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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Low-Fat thai chicken curry Ingredients:
14 oz lite coconut milk |
3 tbsp soy sauce |
1 tsp brown sugar |
2 tsp curry powder |
1 tsp minced ginger |
1/3 oz chili garlic sauce |
3/4 pound 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 |
10 scallions, chopped into 1-inch pieces |
1 cup baby bok choy |
Directions:
1. 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
2. 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.
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