Monday, December 14, 2009

Red Chicken and Mango Curry

Red Chicken and Mango Curry
Servings: 4
Weight Watchers Points: 9 per serving

1 lb. boneless, skinless chicken breast, cut into 1 1/2-inch chunks
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp. canola oil
1 1/2 Tbsp. red Thai curry paste
1 14-oz. can light coconut milk
1 c. chicken broth
1 Tbsp.. fish sauce
1 1/2 c. butternut squash cubes
1 1/2 c. sweet potato cubes
1 c. mango cubes
2 tsp. lime juice
3-4 Tbsp. cilantro, chopped
2 c. brown rice, cooked

Saute chicken in skillet over medium-high heat until browned and cooked through, and remove to a plate.

Saute onions and garlic in oil over medium-high heat for two minutes, then add curry paste. Whisk in coconut milk, broth and fish sauce and bring to a boil. Add butternut squash and sweet potato cubes and simmer, partially covered, about 20 minutes or until tender.

Add chicken back to pan and bring to a boil. Add mango and lime juice and heat through.

Serve over rice and sprinkle with cilantro.

NOTES: Mmm... now this is about as close to comfort food as it gets, folks. The flavors are amazing and blend so well... my mouth is watering just thinking about it. Serve in a bowl over rice, and make sure to get plenty of broth. It's great the next day as leftovers, too.

2 comments:

  1. Is this dish spicy? I can't remember if the red thai curry paste is hot or not?

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  2. It's like a 1 on a scale of 1 to 10. It's more extreme flavor packed than spicy.

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