Low cal chicken curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Non Fat Plain Yogurt |
| 8 | ounces | Non Fat Milk |
| 2 | Packets Equal Sweetener | |
| 2 | teaspoons | Imitation Coconut Extract |
| 3 | cups | Low Fat Coconut Milk |
| 1 | tablespoon | Thai Red Curry Base |
| 1 | pounds | Cubed Chicken |
| 2 | tablespoons | Fish Sauce |
| 2 | teaspoons | Lemon Juice |
| 1 | Tomato, Diced | |
| 3 | Scallions, Diced | |
| 2 | cups | Mushrooms, Sliced |
| 1 | Yellow Pepper, Diced | |
| 2 | teaspoons | Thai Garlic Chili Sauce |
| Fresh Sweet Basil | ||
Directions
LOW FAT COCONUT MILK
CURRY
This recipe is the same as my recipe for Chicken Curry except that since the coconut milk is so high in fat I decided to try to come up with a substitute. This is the resulting formulation. It turns out to be a very good substitute and the only thing I found needed to be changed is that this recipe required quite a bit of stirring at the beginning to keep the yogurt from coming out of suspension when the cold or room temperature chicken is added. Combine the yogurt and milk in a blender bowl and process until well mixed. Add the Equal sweetener and pulse blender to mix. Add the artificial coconut extract to the mixture and adjust to taste if necessary. In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook.