Thai Chicken Curry with Vegetables

Thai Chicken Curry with Vegetables

The rain is back…… they say it is here for the week…… it made me want a comforting cream laden sauce which I know is not going to be good for Weight Watchers this week.  So much for the barbeque and promise of summer that I was really getting used to.  Then it hit me ~ I could make a creamy coconut sauce with a lot less calories. I have a lot of staples I keep on hand for doing a dish like this. After ransacking my vegetable drawer I came up with a red pepper and carrots, and always keep peas in the freezer. I also always have onions on hand, so that is what I put with the curry. I had 2 chicken breasts in the fridge so I cut that up. I also always keep ginger, lemongrass and kaffir lime leaves in the freezer, so I got those out. I didn’t have any Thai purple basil (which is so delicious), but I had my basil plant that I started clipping away at.  I also have frozen fresh basil cubes from Trader Joe’s just in case my basil plant dies.  My pantry has several cans of coconut milk, fish sauce, palm sugar, and luckily I had a lime hanging around (or you can use lemon). I have a little jar of Thai Kitchen brand red curry paste in the fridge, so I had everything for a Thai curry dinner.  You can use any vegetables you like or have on hand  like asparagus, eggplant, sweet potatoes, corn, zucchini, broccoli, green beans, and whatever protein you have – chicken, beef, pork, shrimp, or tofu.  This yummy dish came to 11 WW points (includes rice) which was well worth it for all that fabulous flavor.  Click here for the recipe….

 

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