WeightWatchers Thai Coconut Chicken and Rice Recipe
The combination of flavors in this dish is wonderful!
You can serve this over rice, or you can even turn it into a soup by adding more chicken broth, some thin sliced mushrooms and scallions!
Weight Watchers Thai Coconut Chicken and Rice recipe
Makes 8 servings
Ingredients
4 boneless skinless chicken breast halves, sliced into bite-size pieces
1/2 cup chicken broth
1 (13 1/2 ounce)can coconut milk
1/2-1 tablespoon Thai red curry paste
1/4 cup fresh basil leaves, shredded
1/2 cup frozen English peas
1/2 cup canned water chestnuts
2-3 tablespoons fish stock
1-2 chicken bouillon cubes
2 tablespoons brown sugar
2 limes, quartered (optional)
Preparation
1. In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
2. Saute the chicken until cooked through.
3. Add the rest of the ingredients and simmer for about 10 minutes (or until the peas are cooked and the sauce has reduced and thickened to desired consistency).
4. Serve over hot cooked basmati or white rice, with lime wedges.
How many Weight Watchers points in Thai coconut chicken and rice recipe?
WW POINTS per serving: 4
Nutritional information per serving: 198 calories, 9.8g fat, 2.3g fiber
Originally posted 2008-03-04 10:08:23.