I love curry! Yes, because it’s insanely delicious but also because it’s so easy to throw together for a healthy work night meal. For this particular version I used potatoes and carrots in addition to my usual peppers, mushrooms, and snap peas. Use whatever veggies you love – baby corns, peas, broccoli, tomato, etc.
- Olive Oil Spray (I use my misto)
- 1 lb chicken breast
- 2 potatoes, peeled and diced (about 2 c)
- 2 carrots, peeled and diced (about 1 c)
- 2 bell peppers, assorted colors
- 6 oz mushrooms
- 2 c snap peas
- 1 can light coconut milk
- 1 tbs minced ginger
- 1 tbs minced garlic
- 1 large onion, diced
- 2 tbs red curry paste
- 2 tbs basil, chopped
- 2 tbs cilantro, chopped
Cut the chicken breasts into 1" cubes and season with salt and pepper.
Spray a large skillet with olive oil and heat over medium high heat. Add chicken and cook until beginning to brown, about 5 minutes. Remove to a plate.
Add onion to the pan and cook until translucent, about 5 minutes. Add ginger and garlic and saute another minute, until fragrant. Add the curry paste and cook another minute, stirring. Add the coconut milk and stir to combine.
Return cooked chicken to the pan and add carrots, potatoes and mushrooms. Bring to a boil and reduce heat to medium. Cover and simmer until carrots and potatoes are soft and chicken is cooked through, about 15 minutes. Add diced peppers in the last 5 minutes of cooking and snap peas in the final minute.
Stir in basil and cilantro, adjust seasoning to taste, and serve.
Calories: 325 / Total Fat: 8.8g / Saturated Fat: 5.7g / Trans Fat: 0.0g / Cholesterol: 53mg / Sodium: 441mg / Potassium: 1181mg / Total Carbohydrates: 33.4g / Dietary Fiber: 7.9g / Sugars: 9.4g / Protein: 27.9g Weight Watchers Points: 6 / Points Plus: 7