Quick Thai Chicken Red Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 (8 ounce) can bamboo shoots
• 1 bunch scallion, sliced
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 1 1/2 teaspoons red curry paste
• 1 lb boneless skinless chicken breast
• 1/4 teaspoon curry
• 1 cup reduced-sodium chicken broth (to taste)
• 1 (13 1/2 ounce) can light coconut milk
• 1 tablespoon fish sauce or 1 tablespoon reduced sodium soy sauce
• 1 teaspoon light brown sugar

Recipe

• 1 heat medium pot over medium-high heat. add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
• 2 add pepper and scallions to coconut sauce while cooking chicken. add bamboo shoots before adding chicken. add red curry paste to taste.
• 3 cut chicken into 1/2 cubes or smaller. add chicken to frying pan with non-stick oil spray and add curry powder. cook so that it is 90% done. add to sauce mixture. add more red curry paste to taste.
• 4 let it simmer for another 10 minutes.
• 5 serve immediately, with jasmine or brown rice.
• 6 calories: 253 cal. carbohydrates: 11 g. dietary fiber: 2 g. fat: 11 g. protein: 26 g. sugars: 5 g.