Ingredients:
2 tbsp oil, peanut
2 garlic cloves, peeled, chopped
4 chicken breasts, boneless
1 onions, yellow, peeled, sliced
1 can coconut milk (14oz)
2 tsp red curry paste (recipe)
1 tsp salt
1 tbsp fish sauce
1 cup beans, green, frozen, snapped in half if long
Instructions:
Cut chicken breasts into thumbnail cubes or little finger slices.
Heat a wok and add the oil and garlic. Chow or stir the chicken
pieces until they are well browned. Add the onion to the pan and cook
just until the onion is clear.
Set wok aside. Add frozen beans.
In 3 quart saucepan, heat the coconut milk, red curry paste, salt
and fish sauce. Bring to a simmer and add the chicken, onion and
green beans.
Cover and simmer slowly until the chicken and beans are tender -
about 5 minutes until chicken is heated through.
Garnish with coriander. Serve with rice or thin noodles
From Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers.
1.50 Submitted By On, reposted by DonW1948@aol.com
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
A hen is only an egg's way of making another egg. - Samuel Butler
Chicken In Red Curry & Coconut Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
