1 lb. 3-4 chicken breasts, cut into bite size pieces
½ to 1 tablespoon ready made Panang curry paste*
1 clove fresh garlic, pressed or minced
1 cup evaporated skim milk or fat free half and half
1large red onion, chopped
1 tablespoon fish sauce*
1 tablespoon lime juice
2 tablespoons soft brown sugar
2 teaspoons imitation coconut extract
1/2 teaspoon chicken base or bouillon
2 tablespoons finely chopped salted peanuts
½ cup basil leaves, chopped
½ cup very thinly sliced or shredded red bell pepper strips
4 cups white rice, cooked without butter or salt
*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.
1. Lightly spray a non-stick or stick-resistant wok or large skillet with cooking spray and preheat on medium. When pan is hot add chicken, garlic and onion and saute for 2 – 3 minutes or until onions are transparent and chicken is no longer pink. Remove chicken vegetable mixture from pan and set aside
2. Add evaporated skim milk or half and half, curry paste and chicken base to pan and bring all ingredients to a gentle boil. Reduce heat to medium low and simmer for 5 to 10 minutes until sauce has reduced and is quite thick. Add a teaspoon of cornstarch mixed with teaspoon water if sauce doesn’t thicken to desired consistency
3. Return chicken to pan. Add coconut extract, lime juice, fish sauce, and brown sugar and cook for 5 minutes.
4. Stir peanuts and basil into curry, remove from heat and serve over white rice. Garnish curry before serving with shredded red bell pepper.
Yield 4 servings without rice at approximately 278 calories; 5.7 grams total fat; 0.5 grams saturated fat; 54 milligrams cholesterol; 27.2 grams carbohydrate; 1.9. grams dietary fiber; 29.7 grams protein; 479 milligrams sodium.