Thai Style Chicken Curry

Classic Thai flavors blend together beautifully in this delicious curry; add more

green curry paste for a spicy kick

INGREDIENTS

For sauce:

1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced (or a 1-inch piece, crushed)
½ Tbsp garlic, minced (about 1 clove)
¼ C scallions (green onions), rinsed and chopped
1 Tbsp lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon)
1 Tbsp Thai green curry paste
½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk; then, measure ½ C for recipe)
1 tsp honey
1 tsp lite soy sauce
1 tsp fish sauce
1 Tbsp cornstarch
½ C low-sodium chicken broth

For chicken and vegetables:

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3
minutes.
Add curry paste, and cook for an additional 2–3 minutes.
Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes.
Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.

Calories 207, Total fat 7 g, Saturated fat 3 g, Cholesterol 50 mg, Sodium 249 mg, Total fiber 3 g, Protein 23 g, Carbohydrates 14 g, Potassium 406 mg