Thai Chicken Curry
- 1 of 2 Puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika and curry powder in blender.
- 2 of 2 Heat coconut milk mixture in skillet over medium-high heat; cook until mixture thickens and turns brighter red, 1 to 2 minutes. Add chicken, remaining coconut milk, fish sauce. Heat to boiling. Reduce heat to low; simmer, uncovered, 8 to 10 minutes, until chicken is done. Stir in spinach, basil and salt; heat through. Serve with rice, if desired. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 94 mg chol., 6 g sat. fat, 6 g carb., 13 g Fat, total, 2 g fiber, 300 kcal cal., 38 g pro., 777 mg sodium