This is my go-to meal when I’m short on time, energy and food. I always have coconut milk in the pantry and always have curry paste, thus this meal needs no planning. Goes great with lightly sauteed peppers and bok choy over top and is also perfect with or without rice.
4 Chicken Breasts – Boneless Skinless – Cubed
1 can Coconut Milk – Light
1 tbsp Curry Paste – Your choice of color **SEE NOTES
1/2 tsp Cayenne Powder
– In large frying pan, brown chicken lightly. Pour coconut milk over top of chicken, reserving 1/4 cup. Whisk curry paste into 1/4 cup of coconut milk and add to pan. Allow to simmer lightly until chicken is cooked through
-Add cayenne powder, mix and serve over your favorite rice or steamed veggies.
-You can use red, green or yellow curry paste. Green is usually my favorite because I find it to be the hottest while still having great flavor.
-Choose a curry paste with the least amount of oil. The one I buy has zero oil, even if it sits in the fridge, there is no separation.
-Curry paste is awesome because it has a really long shelf life and if you cook with it relatively often, you’ll be able to use the whole container but you can always divide it into 1 tbsp scoops, freeze it on a tray and then put them in a baggie in the freezer.
-Sometimes I throw a can of diced tomatoes into the mix and it just adds one more element of flavor to the coconut milk.
Weight Watchers points per serving – 3 (doesn’t include rice)
Calories – 127.7
Fat – 6.1g
Fibre – .2g
Sodium – 79.2mg
Carbohydrates – 3.3g
Protein – 13.6g