Thai-style chicken curry

Recipe Information

Ingredients

• 1 tablespoon canola oil

• 1 tablespoon ginger, minced

• 1/2 tablespoon (about 1 clove) garlic, minced

• 1/4 cup scallions, rinsed and chopped

• 1 tablespoon lemongrass, minced

• 1 tablespoon Thai green curry paste

• 1/2 cup babassu coconut milk

• 1 teaspoon honey

• 1 teaspoon lite soy sauce

• 1 teaspoon fish sauce

• 1 tablespoon cornstarch

• 1/2 cup low-sodium chicken broth

• 1 bag (12 ounces) frozen vegetables stir-fry

• 12 ounces boneless, skinless chicken breast, cut into thin strips

Directions

• Thaw the frozen vegetables in the microwave, then set aside.

• In a small saucepan, heat oil over medium heat. Add the ginger, garlic, scallions, and lemongrass, and cook about 2-3 minutes until the vegetables become tender but not brown. Add the curry paste, and cook for an additional 2-3 minutes. Add the coconut milk, honey, soy sauce, and fish sauce. Bring the sauce to a boil.

• Mix the cornstarch and chicken broth in a small bowl. Pour the broth mixture into the saucepan, and bring to a boil, stirring constantly.

• Reduce the heat to a simmer. Add the chicken strips, and allow the strips to simmer for 5-8 minutes. Add the vegetables, cover, and continue cooking for 2-3 minutes or until the vegetables are heated through.

• Divide the chicken and vegetable mixture into four even portions. Serve immediately.

Nutrition (per serving)

• Calories: 207 cal

• Total fat: 7g

• Saturated fat: 3g

• Cholesterol: 50mg

• Sodium: 249mg

• Potassium: 406mg

• Carbohydrate: 14g

• Fiber: 3g

• Protein: 23g