Thai Coconut Chicken

Yield: 4 (1 cup per serving)
Source: Jill's adaptation of a WW Recipe
Jill's Comments: If you like Thai curries, you will love this. It tastes very similar to the red curry at my favorite Thai restaurant, but has only a fraction of the fat and calories! Add a cup of rice to each serving and you have a delicious, filling 8 point dinner. To save yourself the time of pounding out the chicken breast, look for Purdue Fit and Trim thin chicken breast.
Comments from a CA Kitchen: This was very very good, of course, and a great addition to the growing WW-friendly Thai recipe collection on the website. Reasonably fast to prepare (just get everything cut and measured ahead of time).

INGREDIENTS:

2 tsp canola oil
1 lb boneless, skinless chicken breast, pounded to 1/2 inch thickness and cut into 1/2 inch strips
1/4 tsp kosher salt
1 medium onion, sliced
2 cloves garlic, minced
1 tsp freshly ground ginger root
1 T. packed light brown sugar
2 tsp Thai red curry paste (NOT red chili sauce!)
1/4 tsp ground cumin
3/4 lb asparagus, cut into 2 inch diagonals
1/2 c. light coconut milk
1 T. fish sauce
1/4 cup basil (purple or green), julienned

INSTRUCTIONS:

  1. Heat 1 tsp oil in a large nonstick skillet, then add the chicken and sprinkle with salt. Saute until browned and cooked through, about 5 min. Transfer the chicken to a plate.
  2. Heat the remaining tsp of oil in the same skillet over medium heat, and add the onion, garlic, and ginger. Saute until fragrant and the onions are softened, about 6 min. Stir in the sugar, curry paste, and cumin. Cook 1 min, stirring constantly.
  3. Add a little of the coconut milk and stir until smooth. Add fish sauce, asparagus, and remainder of the coconut milk. Bring to a boil. Reduce the heat and simmer until the asparagus is crisp tender, about 3 min.
  4. Add the chicken and basil and heat through. Serve with brown rice.

NUTRITIONAL INFO:

Healthy Units: 4 per serving
(per mastercook): 221 Calories; 6g Fat (24.4% calories from fat); 29g Protein; 14g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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