Thursday, April 29, 2010
Lightened up Thai Chicken Curry
This recipe is one of my favourites by Anne Lindsay from her New Light Cooking book, 1998. A real hit with the entire family. Rich and full of flavour but good for you at the same time. I usually throw in a cup or so of frozen green peas for added benefit. If you can find it, serve with brown basmati rice.
Thai Chicken Curry in Light Coconut Milk
1 Tbsp vegetable oil
4 tsp red curry paste (medium)
1 ¼ lb boneless skinless chicken, cut into thin strips
1 onion, coarsely chopped
1 sweet red pepper, cut into strips
Grated rind of 1 lemon
1 cup light coconut milk
2 Tbsp fish or soy sauce
1 Tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)
How to Prepare:
1. In large non-stick skillet heat oil over high heat, stir fry the curry paste for 30 seconds.
2. Add the chicken strips; stir fry for 3 minutes; stir in the onion, and cook for 1 minute
3. Add red pepper & lemon rind; stir fry for 1 minute until onion is soft.
4. Stir in the coconut milk, fish or soy sauce, & lemon juice; bring to boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander/cilantro. Makes 4 servings.
Nutrition Content per Serving:
251 calories, 34 g protein, 9 g fat, 9 g carbohydrate, 1 g fibre, 478 mg sodium.