Saturday, September 25, 2010

Red Curry Chicken

Red Curry Chicken
Makes 4 Servings

160g tomato chopped
100g bell pepper chopped
16 oz. boneless, skinless chicken breasts
1/2 cup Trader Joe’s curry simmer sauce
1/2 cup Trader Joe’s light coconut milk

Defrost Chicken in microwave. While it’s defrosting, spray a medium-hot pan with fat-free PAM. Add the tomato and bell pepper to the pan and saute. Add a few spoonfuls of water to the pan. Add in the curry simmer sauce and coconut milk. Turn the heat to medium-low, add as much salt and crushed red pepper as you prefer (I used a lot!) and simmer. Chop up chicken; put 1.5 cups rice in microwave and start cooking. Drop in chicken and simmer until rice is done (7 minutes). The sauce should be concentrate. Pour the chicken and sauce over a plate of rice. Enjoy!

Nutritional Information: 418 calories, 62 carbs and 4 fat grams – not bad for Thai curry and white rice – yay!

Review: Great, easy recipe for yummy Thai food. It's more on the soupy side and the veggies help add flavor, crunch and color. I also like being able to adjust my spiciness level with red pepper flakes!

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