Thai Chicken Curry
1 14-ounce can “lite” coconut milk
3 tbsp reduced-sodium soy sauce
3 tsp curry powder
1 tbs minced ginger (fresh is better, bottled is fine)
2 tbs chili-garlic sauce
1 package chicken tenders from the meat case, cut into chunks (packages are usually just under a pound - or use regular chicken breasts and cut into chunks)
1 red pepper, de-seeded and chopped
2 cups mushrooms, sliced
1 large carrot, chopped (I'm lazy, i use a handful of the preshredded carrots)
1 celery stalk, chopped
2 bunches scallions, chopped into 1-inch pieces
2-3 baby bok choy, chopped (or one big one- napa cabbage works well too - I like it for "filler" because there's not a lot of meat in it

you could also add broccoli or any other vegetables that you like

1. Place coconut milk in a big pot. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir.
2. Gradually bring to a boil over a medium heat.
   (By the way this sauce as is- makes a faboulous sauce for chicken or turkey meatballs -I call it Thai Swedish Meatballs and serve them for parties - Last time imade them for the work christmas party- the two teenage sons ofmy company president parked by the bowl and ate them all)
3. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions.
4. Cover and cook for about 10 -15 minutes.
5. Stir in bok choy and simmer for 5 minutes more.
6. Serve over Jasmine rice or whole grain rice, with sauce (I think it's plenty good without the rice too... i'll have a pita bread to soak up the sauce)

Serves 4

Using Spark's recipe creator -this is close enough for nutrition data:

(Without the rice)
Calories 250,
Calories from Fat 58,
Total Fat 6.5g (sat 4.5g),
Cholesterol 49mg,
Sodium 518mg,
Carbohydrate 12.5g,
Fiber 2.5g,
Protein 23.2g

This sounds yummy; do you have a recipe NOT using coconut milk? As per usual, I can't buy that here

Hey that sounds good I will try it.

I love curries...do you think this would be just as good as a veggie curry? I'm not a big fan of chicken or meat in general really.

~ Sara Maria ~

The sauce idea came from Real Simple magazine about 2 years ago.. as part of a Stir Fry article.. they had a bunch of different sauces and different ideas of what to put in the stir fry.. so absolutely this could be a veggie curry, or tofu too if you like that.. it really goes on anything (it'd be really good with shrimp or even salmon too)

Is the chili-garlic sauce basically hot sauce?

it's a hot sauce sort of but it's got much more flavor depth than tabasco or louisiana hot sauce or other hot sauces used for chicken wings.. but it could work... I usually find the chili hot sauce in the chinese food aisle - near the soy sauce and teriyaki sauce..

My family is from the islands and thats not how you make curry

Btw, get it right, its curry chicken, not chicken curry.

well if i'm not making it right i can call it whatever i want to .. so there..

ptooey

Ignorance is bliss, eh?

If you guys really want, I can talk to my mom and ask her for the recipie. She cooks a mean ass curry chicken and channa and aloo (thats hindi for curried chick peas and potato). I don't know how much fat and calories are in it though

That would be interesting. I'd be curious to know! If you'd ask, that would be really nice of ya