Thai Coconut Chicken

Recipe courtesy of raesue

Ingredients:

• 2 tsp canola oil
• 1 lb chicken breasts cut into ½ inch strips
• ¼ tsp salt
• 1 onion thinly sliced
• 2 garlic cloves, minced
• 1 tsp ginger peeled, grated
• 1 Tbsp light brown sugar, packed
• 2 tsp Thai red curry paste (we use the Taste of Thai packet – ½ packet for spicy, ¾ for very spicy)
• ½ tsp ground cumin
• ½ lb asparagus cut into 2 inch pieces (we like to use Sugar Snap Peas instead of Asparagus)
• ½ C unsweetened coconut milk
• 1 Tbsp fish sauce (nam pla)
• ¼ cup fresh basil
• 2 C cooked brown rice

Directions:

1. Heat 1 tsp of the oil in a large nonstick skillet, then add the chicken and sprinkle with the salt.  Sauté until brown and cooked through, about 5 minutes.  Transfer chicken to a plate.
2. Heat the remaining oil in the same skillet over low heat, then add the onion, garlic and ginger.  Sauté until fragrant and the onions are softened, about 6 minutes.  Stir in the sugar, curry paste, and cumin; cook 1 minute stirring constantly.  Add the asparagus (snow peas) coconut milk, and fish sauce; bring to a boil.  Reduce the heat and simmer, covered until the asparagus is crisp-tender, about 3 minutes.
3. Add the chicken and basil, heat through.  Serve with the rice.

Per Serving: 8 WW points (1 cup chicken mixture and ½ C rice)