Thai Coconut Curry Chicken


Thai Coconut Curry Chicken

Recipe given to me by a subscriber Beth Powell who saw it on Weight Watcher Girl. Makes 8 1 cup servings, 4 FSP per serving

  • 1 1/2 pounds chicken breast, cooked and cubed
  • 1 can light Thai Kitchen coconut milk
  • 2 Tbsp Thai Kitchen Green Curry Paste
  • 1 Tbsp honey
  • salt and pepper
  • 3 Tbsp dried basil
  • 1 bag frozen, steamable sweet potatoes
  • lemon juice
  • 1 cup chopped onion
  • chopped ginger
  • 1 bag spinach
  • olive oil spray

  1. Spray pan well and cook onions until translucent. Add ginger and garlic and cook 1-2 minutes.

  2. Shake unopened can of coconut milk very well, then add to onion mixture

  3. Add 2 Tbsp green curry paste and 1 Tbsp honey.

  4. Add chicken and sweet potatoes and let simmer 10 minutes.

  5. Remove from heat, add spinach and the rest of the seasonings.

  6. Serve over rice.