THAI GREEN CHICKEN CURRY

LOOK FOR FISH SAUCE, COCONUT MILK, JASMINE RICE, AND CURRY PASTE IN THE ASIAN SECTION OF LARGE SUPERMARKETS OR AT ASIAN FOOD STORES. BE SURE TO STIR THE COCONUT MILK IN THE CAN BEFORE MEASURING, AS THE SOLID AND LIQUID SEPARATE.

START TO FINISH 35 minutes

• 1 Tbsp. canola oil
• 3 cloves garlic, minced
• 1 cup unsweetened coconut milk
• ⅓ cup reduced-sodium chicken broth
• 1 Tbsp. fish sauce
• 2 tsp. packed brown sugar
• 2 Tbsp. green or yellow curry paste or 3 Tbsp. red curry paste
• 12 oz. skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch strips
• 1 medium red or yellow sweet pepper, cut into thin bite-size strips
• ½ of a small eggplant, peeled, if desired, and cut into bite-size pieces (2 cups)
• ¼ cup thinly sliced fresh basil leaves
• 1 tsp. finely shredded lime peel
• 2 cups hot cooked jasmine rice*
• Fresh basil leaves
• Lime wedges

1. In a large nonstick skillet or wok heat oil over medium-high heat. Add garlic; cook 30 seconds.

2. Stir in coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring to boiling; add chicken strips. Return to boiling; reduce heat. Boil gently, uncovered, 5 minutes, stirring occasionally. Stir in sweet pepper and eggplant. Continue to boil gently 5 minutes more or until chicken is no longer pink, vegetables are just tender, and sauce has thickened slightly, stirring occasionally.

3. Remove from heat. Stir the ¼ cup thinly sliced basil leaves and the lime peel into chicken mixture. Serve over hot cooked rice. Top with fresh basil leaves and serve with lime wedges. MAKES 4 SERVINGS.

*Tip For 2 cups cooked rice, in a medium saucepan combine 2 cups water, 1 cup uncooked jasmine rice, and, if desired, ½ tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until the liquid is absorbed and rice is tender.

PER SERVING 611 cal., 19 g fat (12 g sat. fat), 81 mg chol., 861 mg sodium, 84 g carb., 4 g fiber, 25 g pro.

THAI SHRIMP OR SCALLOP CURRY Prepare Thai Green Chicken Curry as directed, except substitute 1 lb. medium shrimp in shells, peeled and deveined, or 1 lb. sea scallops for the chicken. (Thaw shrimp or scallops, if frozen. Rinse; pat dry with paper towels.) Add shrimp or scallops with the sweet pepper and eggplant.

PER SERVING 630 cal., 18 g fat (11 g sat. fat), 172 mg chol., 953 mg sodium, 85 g carb., 4 g fiber, 32 g pro.

THAI CAULIFLOWER CURRY Prepare Thai Green Chicken Curry as directed, except substitute 4 cups cauliflower florets for the chicken.

PER SERVING 534 cal., 16 g fat (11 g sat. fat), 0 mg chol., 816 mg sodium, 89 g carb., 6 g fiber, 11 g pro.