Clean Eating Thai Green Curry Chicken

Ingredients:
1 cup brown jasmine rice
2 tsp sunflower, safflower or peanut oil (or any other high-heat cooking oil)
2 Tbsp Thai Green Curry Paste
1 cup low-fat coconut milk
1/2 cup low-sodium chicken broth
1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
1 1/2 cups snap peas
1 large carrot, thinly sliced on a diagonal
2 kaffir lime leaves, optional
2 Tbsp thinly sliced Thai fresh basil leaves
2 tsp fish sauce, or more to taste
1 tsp Sucanat (or Agave Nectar if you don’t have Sucanat)
2 green onions, thinly sliced on a diagonal

1. Prepare rice according to package directions.

2. Heat oil in a large wok or skillet on medium-high. Add curry paste and cook, stirring, until fragrant, about 1 minute. Stir in coconut milk and broth and bring to a boil. Add chicken and return to a boil. Reduce heat to low and simmer for 2 minutes. Add snap peas, carrot and, if desired, kaffir lime leaves. Cover and simmer until chicken is cooked through and vegetables are tender, about 6 minutes. Stir in basil and simmer for 1 minute. Stir in fish sauce and sucanat (or Agave Nectar).

3. Serve curry mixture over brown rice, sprinkled with green onions.

Note: Recipe has been modified to show time-saving techniques and does not include the preparation method to create the Thai green curry paste from scratch. I used Maesri brand Thai green curry paste, store bought in a can. You may find the green curry paste, fish sauce, and kaffir lime leaves at the Asian food market or the International aisle of your grocery store.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ERICA-RUNS.