I LOVE a good curry dish, but so many of them call for heavy ingredients. So when I found one from Semi-Homemade Cooking with Sandra Lee that called for light coconut milk, I jumped right on it.
I replaced the frozen green beans and red pepper strips with fresh, and used 1 tablespoon of dark Agave nectar in place of the brown sugar. Instead of the chicken broth, I used water, and I added a tablespoon of flour at the end to thicken the sauce. Cornstarch is a great option as well, I just didn’t have it on hand. I also replaced the coconut rice with steamed cauliflower to cut down on carbs and calories.
So for my lower cal version, here’s what you’ll need:
2 Tablespoons Canola Oil
1 1/2 – 2 lbs Boneless, Skinless Chicken Breast
Salt and Pepper to Taste
1/2 lb Fresh Green Beans, Prepared and Cut in Pieces
1 Red Pepper Cut into Strips
1 Head Cauliflower, Cut into Florets
1 1/2 Cups Light Coconut Milk
1/2 Cup Water
1 Tablespoon Red Curry Paste
1/3 Cup Smooth Peanut Butter
1 Tablespoon Dark Agave Nectar
Juice From 1/2 Lime, Keep the Other 1/2 for Garnish
1 Tablespoon Flour or Corn Starch (to thicken)
Heat the oil in a large pan. Add chicken and brown for 8 minutes, until nearly cooked. Meanwhile whisk together the coconut milk, water, curry paste, peanut butter, agave nectar and lime juice in a medium size bowl. Add vegetables to the pan and cook for another 5 minutes. Add the sauce you’ve whisked together, and bring to a boil. Simmer for 10 minutes. Meanwhile start steaming the head of cauliflower in a steamer or the microwave. Add the flour or cornstarch at the end (if using cornstarch, mix in warm water first then add to the pan) and mix well. Let simmer for another 3 minutes or until thickened. Serve the mixture over a bed of cauliflower florets and garnish with a wedge of lime.
E loved this dish as well, though she has always been a curry fan!