Authentic Thai Curry Chicken With Veggies Recipe

Ingredients

3 tablespoons Mae Ploy Curry Paste

12 ounces Free range chicken thighs, no skin or bone, 1" pieces

1 can A Taste of Thai Lite Coconut Milk

6 ounces Cubed small red potatoes

4 ounces Organic baby carrots

4 ounces Sliced white mushrooms

3 tablespoons Minced yellow onion

1 cup Low sodium chicken stock

2 tablespoons Olive oil

2 teaspoon Lemongrass powder

2 teaspoons brown sugar or honey

Stir fry oil and yellow curry paste 2 minutes

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

Add the can of coconut milk and heat to boiling

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

Bring to boil, then reduce heat to low and cover

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

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

taste and season as required; serve in bowls

for a milder flavor, reduce curry paste by 50%

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

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

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