During this challenge group, aside from my main objective in this group (prepping), I will also be posting healthy recipes, nutrition and exercise tips and more. AND DONT FORGET.....THE MORE ACTIVE YOU ARE IN THIS GROUP STARTING MONDAY, THE BETTER CHANCES YOU HAVE FOR ONE OF THE 3 PRIZES! ;) Heres a little preview for you......a good weekend dinner ;) ~~**Chicken Curry**~~ Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish! Nutrition facts listed in the comments. Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 4 servings Ingredients: 1 tsp. coconut oil 1 medium onion, chopped 3 cloves garlic, chopped 1-inch slice fresh ginger, peeled, chopped 1 tsp. red curry paste 1 Tbsp. tomato paste, no sugar added 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes 1 cup lite canned coconut milk ½ cup water 1 medium tomato, chopped 2 tsp. Thai fish sauce (optional) ¼ cup coarsely chopped cilantro (optional) 1½ tsp. palm sugar Preparation: 1. Heat oil in medium saucepan over medium-high heat. 2. Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent. 3. Add garlic and ginger; cook, stirring frequently, for 1 minute. 4. Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes. 5. Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste. 6. Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes. 7. Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes. Tip: Thai fish sauce is called nam pla. It can be purchased online or in an Asian market.
Posted on: Sat, 10 Jan 2015 03:42:32 +0000