Recipe Friday!

Red Thai Curry Chicken

Serves 4

Ingredients:

1 can              398 ml                        Coconut milk, light

½ tbsp            7 ml                             Red curry paste

0.8 lb              400 g                          Chicken breast, skinless, cut into 1” cubes

1 medium                                          Onion, chopped

1 medium                                          Red pepper, chopped

1 medium                                          Sweet potato, peeled, cubed

3 tsp                45 ml                          Lemon grass, paste

1 cup              250 ml                        Water

2 tbsp             30 ml                          Cornstarch

12                                                  Basil leaves, fresh

2 tbsp             30 ml                          Cashews, unsalted, chopped

Directions:

1.    Heat the coconut milk and curry paste in a large skillet. Once boiling, reduce heat to medium-low. Add chicken and simmer for 5-8 minutes.

2.    Add onion, red pepper, sweet potato and lemon grass paste. Simmer for 10 minutes.

3.    While simmering, mix water and corn starch and add to skillet. Mix well and continue to simmer.

4.    Add basil before serving.  Top with cashews.

Nutrition Information per Serving (1 cup):

Calories                     249 calories

Fat                              7 grams

Carbohydrate            18 grams

Fibre                           2 grams

Protein                       26 grams

Sodium                      109 milligrams