Thai Chicken Curry

Weight Loss Recipes : Thai Chicken CurryIngredients:
  • 1 tbsp olive oil
  • 1½ sups finely chopped onion
  • 2 tbsp finely chopped fresh ginger
  • 1 tbsp chopped garlic
  • 2 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 7 oz light coconut mile*
  • 1 cup fat-free chicken or vegetable broth
  • 1 tbsp fish sauce*
  • 1½ cups cooked brown lentils
  • ¼ cup chopped fresh cilantro, without stems
  • 6 boneless, skinless chicken breasts (3 oz each)
  • Heat ½ tbsp of the oil in 3-quart saucepan over medium-high heat. Add onion and sauté, stirring, until golden, Add curry powder, coriander, and cumin. Stir.
  • Add tomatoes, coconut mile, broth, and fish sauce and bring to a boil. Stir in lentils and cilantro. Keep warm.
  • Preheat charcoal grill. Brush chicken lightly with remaining olive oil and arrange on rack set about 6 inches over glowing coals. Grill 4 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in a hot, ridged grill pan over medium-high heat.) Season with salt and black pepper to taste.
  • Place chicken on plates. Top with curry sauce.
  • Note: Light coconut milk has less fat, fewer calories, and a lighter flavor than regular coconut milk. Fish sauce, also called nuoc nam, is a Thai ingredient available in Asian markets, specialty food stores, and some supermarkets.
Make 6 Servings:
Weight Loss Recipes Amount per Serving: 233 Calories, 23 g Protein, 19 g carbohydrates, 6 g Fiber, 7 g fat, 3 g saturated fat, 46 mg cholesterol, 150 mg sodium


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