Fri, Mar-21-08, 08:54
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Forum Moderator
Posts: 25,581
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Plan: Primal/P:E
Stats: 171/146/150
BF:
Progress: 119%
Location: Southern Ontario, Canada
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HF Thai Coconut Curry
2 Tbsp coconut oil
3 oz cooked chicken thigh or drumstick, diced
1/4 cup chicken broth
splash of fish sauce
1 drop Sweetzfree or heat-stable sweetener to taste
Thai red curry paste to taste
1 oz creamed coconut (1/5 of the package) OR 1/2 cup coconut cream (virtually identical, nutritionally)
1 clove garlic, crushed
1 tsp grated ginger
10 snow peas
1/2 red bell pepper, sliced
Heat the oil in a pan. If using creamed coconut, warm it up in a small bowl in the microwave. Combine the coconut liquid, chicken broth, fish sauce, sweetener, curry paste, garlic and ginger.
Sautee the snow peas and peppers briefly. Add chicken and sauce mixture. Simmer until sauce is thickened.
588 calories, 53 g fat, 20 g protein, 11 g total carb - 3 fiber = 8 net. 81/14/5
This can be made with just about any veggies. I often use "Asian" or "Japanese" mixed frozen veg.
If you're missing some of the sauce ingredients, you can omit them. The important flavours are the coconut and curry paste.
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