Authentic Thai Curry Chicken With Veggies

1. 1

   Stir fry oil and yellow curry paste 2 minutes

2. 2

   Add chicken cut into 1 inch pieces; stir fry 2 minutes

3. 3

   Add the can of coconut milk and heat to boiling

4. 4

   Add cup of chicken stock, cubed potatoes, baby carrots, onion and lemongrass powder

5. 5

   Bring to boil, then reduce heat to low and cover

6. 6

   Cook until veggies are soft; about 35-40 minutes, stirring occasionally

7. 7

   add 2 teaspoons honey or brown sugar and stir at the end

8. 8

   taste and season as required; serve in bowls

9. 9

   for a milder flavor, reduce curry paste by 50%

10. 10

    the can of lite coconut milk has 58% fewer calories and 60% less fat than regular coconut milk

11. 11

    for even less calories and fat, use only half a can of lite coconut milk and make up the difference (about 7 ounces) with chicken stock

12. 12

    can serve over rice (even healthier cauliflower rice) or a stand alone entree

No additional tips available.