1 ½ cups Thai short grain white rice
1 cup fat free half and half
1 ½ teaspoons chicken base combined with ½ cup hot water
½ to 1 tablespoon Thai red curry paste*
1 tablespoon fish sauce
1 ½ tablespoons firmly packed brown sugar
1 red bell pepper sliced or chopped into bite size pieces
1 yellow or green bell pepper sliced or chopped into bite size pieces
1 clove garlic pressed or minced
1 pound chicken breast or chicken tenders, cut into bite size pieces
1 ½ tablespoons cornstarch mixed with an equal amount of water
1 to 2 tablespoons fresh lime juice
2 teaspoons imitation coconut extract
1. In a 3 to 4-quart pan bring 2 ½ cups water and rice to boil over high heat. Cover and reduce heat to low and simmer until liquid is absorbed and rice is tender to bite, about 25 to 30 minutes.
2. Lightly spray a non-stick or stick-resistant wok or large skillet with cooking spray and preheat on medium medium-high heat. When pan is hot add chicken, garlic and peppers and sauté for 2 – 3 minutes chicken is no longer pink.
3. Reduce heat to medium. Pour fat free half and half, chicken broth, red curry paste, fish sauce and brown sugar into pan and stir until curry paste and sugar have dissolved and liquid is simmering.
4. Continue to cook an additional 3 to 5 minutes until chicken is cooked through and peppers are tender. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low and stir in lime juice and extract. Taste and adjust seasonings if necessary.
5. To serve, spoon rice into four wide shallow bowls and top equally with chicken and red curry sauce.
Yield 4 servings with rice at approximately 485 calories; 2.5 grams total fat; 0.3 gram saturated fat; 56 milligrams cholesterol; 77 grams carbohydrate; 3 grams fiber; 42 grams protein; 481 milligrams sodium.
Traditional recipe contains 700 calories and 35 grams total fat.
Coconut milk contains 58 grams total fat per 1 cup serving