Title: Low Cal Chicken Curry
Categories: Thai Chicken
Yield: 4 Servings
| LOW FAT COCONUT MILK |
| 18 | oz | Non Fat Plain Yogurt |
| 8 | oz | Non Fat Milk |
| 2 | | Packets Equal Sweetener |
| 2 | ts | Imitation Coconut Extract |
| CURRY |
| 3 | c | Low Fat Coconut Milk |
| 1 | tb | Thai Red Curry Base |
| 1 | lb | Cubed Chicken |
| 2 | tb | Fish Sauce |
| 2 | ts | Lemon Juice |
| 1 | | Tomato, Diced |
| 3 | | Scallions, Diced |
| 2 | c | Mushrooms, Sliced |
| 1 | | Yellow Pepper, Diced |
| 2 | ts | Thai Garlic Chili Sauce |
| | | Fresh Sweet Basil |
This recipe is the same as my recipe for Chicken Curry except that since
the coconut milk is so high in fat I decided to try to come up with a
substitute. This is the resulting formulation. It turns out to be a very
good substitute and the only thing I found needed to be changed is that
this recipe required quite a bit of stirring at the beginning to keep the
yogurt from coming out of suspension when the cold or room temperature
chicken is added. Combine the yogurt and milk in a blender bowl and
process until well mixed. Add the Equal sweetener and pulse blender to
mix. Add the artificial coconut extract to the mixture and adjust to taste
if necessary. In a large saucepan, combine coconut milk with curry base
over medium heat until oil appears on top. Add chicken, seasoning sauce,
lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining
ingredients except mushrooms and garlic chili sauce. Cover and simmer for
5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer
2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil.
From: Syd's Cookbook.