One of my favorite things in the world is coconut so I LOVE Thai food. However, it’s usually pretty fattening and not all that good for you. Here’s a cleaned up recipe that will hopefully fulfill your Thai cravings without blowing your healthy eating habits. At first glance it may seem like this dish is still high in saturated fat but it's mainly from the coconut milk which is, believe it or not, good for you. Read more about it HERE.
- 1 Tbsp olive oil
- 4 boneless skinless chicken breast halves, cut into small chunks
- 1 cup chopped broccoli or sliced snap peas
- ½ cup red bell pepper, sliced thin
- 1 cup chicken broth
- 1 can unsweetened light coconut milk
- 1 ½ cups skim milk
- ½ tsp coconut extract (if you’re not a big fan of coconut, omit this)
- 2 tsp curry powder
- 3 Tbsp sucanat (can use honey or brown/turbinado sugar)
- ½ cup frozen shelled edamame (can use green peas)
- 1 cup pineapple cut into small chunks
- 2 tablespoons lime juice
- salt and pepper to taste
- Cilantro for garnish (optional)
TWO: Add chicken broth, coconut milk, milk, coconut extract (if using), curry powder, and sucanat and bring to a simmer
THREE: Add edamame and simmer until chicken is cooked through and edamame is tender, about 10 minutes. If the sauce is too thick add a little extra chicken broth.
FOUR: Remove from heat and stir in pineapple and lime juice. Add salt and pepper to taste and serve over brown rice, quinoa, or whole wheat angel hair pasta garnished with cilantro.
Freeze leftovers using the medium/large portion method to feed your freezer stash. For Once a Month Cooking this recipe can easily be doubled or tripled.
Per serving – 179 Calories (72 Calories from Fat), 8g Fat, 4g Saturated Fat, 8mg Cholesterol, 102mg Sodium, 18g Total Carbohydrates, 2g Dietary Fiber, 7g Sugars, 10g Protein, 17% DV Vitamin A, 66% DV Vitamin C, 17% DV Calcium, 8% DV Iron