I absolutely love Thai food, especially the coconut-curry dishes. I found this delicious recipe in the April 2007 issue of Cooking Light Magazine and thought I would share! Give it a try!
(This recipe yields 4 servings, but it can always be cut in half to yield less. Also, this dish is delicious served over basmati rice.)
You will need:
- 1/2 cup coconut milk
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tsp minced garlic
- 1 to 1 1/2 tsp red curry paste
- 4 (6 0z) skkinless, boneless chicken breats halves
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
- 1 cup thinly sliced yellow squash (about 2 small)
- 1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
- 1/2 cup diagonally cut green onions
- 4 tsp chopped fresh cilantro
- 4 lime wedes
How to make it:
1. Preheat oven to 425 degrees.
2. Combine first 4 ingredients in a medium bowl and stir with a wisk.
3. Place chicken breast halves between 2 sheets of heavy- duty plastic wrap or wax paper; pound pound each piece to an even thickness using a meat mallet or a small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.
4. Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper. 2 Tbsp green onion, and 1 chicken breast on half of each foil sheet. Spoon 3 Tbsp of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.
5. Place packets on a baking sheet. Bake at 425 degrees for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle with 1 tsp cilantro. Garnish with lime wedges. Serve immediately.
Calories 278 (27% from fat); Fat 8.4g; Protein 41.7g; Carb 8.4g; Fiber 22.3g; Chol 99mg; Iron 2.8mg; Sodium 523mg; Calcium 57mg
This nutritional info is based on one packet, not including rice.
