Monday, January 12, 2009

LOW CARB Red Chicken Curry

  • 2 Tbsp Curry Paste
  • 3 Tbsp olive oil
  • 1.5 pounds chicken breast, cut into chunks
  • 1 can unsweetened coconut milk
  • 1 cup water or chicken broth
  • 1 can bamboo shoots, sliced
  • 1 can water chestnuts
  • salt to taste
  • 1/2 red bell pepper, julienned
Fry curry paste in oil until fragrant. Add chicken, saute 1 minute over high heat. Add remaining ingredients, except red pepper, and bring to boil. Simmer 20-30 minutes. Stir in red pepper and serve over rice.

Make the sauce first, then shred some cooked chicken and add it right before serving. That way the sauce will get soaked up by the shredded chicken. Interesting to try it with lamb too.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.