The real recipe calls for 1 can of coconut milk (170 calories in a 3 or 4 oz can and lots of saturated fat.. I think not. SO I just use 2 cups of Silk coconut milk unsweetened. Red Curry Paste you can get at an oriental market.. I don't know if grocery stores carry it. Original recipe calls out fish sauce.. I hate it so I leave it out. A little soy sauce..I use low sodium because there's already enough sodium in this recipe. You can use a couple packets of splenda if you want it sweeter. I used only 2 packets. It's already sweet enough for me. 1lb of chicken which I think is about 16oz. And then all the veggies you want. I like to add spinach, peas, carrots, water chestnuts, bamboo shoots and a little bit of onion. I sometimes like to use sliced almonds or crushed cashews but didn't include them.

Combine curry paste and coco milk in Large covered skillet. Simmer 5 minutes over med-low heat. Add Fish Sauce (if you choose to), soy sauce, sweetener(if you want) and stir. Add chicken, veggies except leafy ones. Simmer 5 minutes. THen add spinach and Basil Leaves. Simmer another 5 minutes. Keep Warm. The milk may separate a little don't worry that's just how the low fat coconut milk is. I serve it with Brown Rice or Japanese Buckwheat Noodles.

Serving Size: We get anywhere from 6-8 servings.. 2oz of chicken and lots of veggies evenly dispersed.

Number of Servings: 8

Recipe submitted by SparkPeople user MHANSHAW.

 

More Recipes Like This

• Easy Slow Cooker Lemony Garlic Chicken Breast
• Southwest Chicken Stew
• Pulled Chicken BBQ Sandwich
• Mexican Chicken Breast
• Pan Chicken Parmesan
• 20-Minute Chicken Parmesan
• Chicken Croquets
• Eggs-n-Oats
• Crispy Ranch Chicken
• 15 Minute Chili

Recipe Collections

Here are user created Recipe Collection which have this recipe:

• Maegan's Dinner for 1 Cookbook
  by: MHANSHAW