Ww 8 Points - Thai Coconut Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 1 lb boneless skinless chicken breast, cut into 1/2-inch strips
• 1/4 teaspoon salt
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon grated peeled fresh ginger
• 1 tablespoon packed light brown sugar
• 2 teaspoons thai red curry paste
• 1/2 teaspoon ground cumin
• 1/2 lb asparagus, cut diagnolly into 2-inch pieces
• 1/2 cup condensed unsweetened coconut milk
• 1 tablespoon fish sauce (nam pla)
• 1/4 cup fresh purple basil or 1/4 cup green basil, chopped
• 2 cups cooked brown rice

Recipe

• 1 heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
• 2 saute until browned and cooked, about 5 minute.
• 3 transfer chicken to a plate.
• 4 heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
• 5 saute until onions are softened.
• 6 stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
• 7 add asparagus, coconut milk, and fish sauce.
• 8 bring to a boil.
• 9 reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
• 10 add chicken and basil, heat through.
• 11 serve with rice.