Chicken, Green Curry with Basil

Ingredients

• 1 Bag Original Shirataki Noodles (these are brown and not the tofu style)
• 1 pound skinless chicken breast cut into bite size pieces
• 1 14 oz can Thai Kitchen Lite Coconut milk (this has about 1/2 the calories of the regular)
• 1 Cup broccoli cut up
• 1 medium red bell pepper cut into slices
• 1 small eggplant sliced about 1/4 inch
• 2 Tbsp Green Curry Paste
• 1 Tbsp grapeseed oil (you can use safflower or canola as well)
• 1/4 cup chopped fresh basil
• 2 tsp fish sauce (such as nam pla or nuoc nam)
• 1 tsp corn starch

Directions

1. Heat oil in large saucepan over medium heat. Add curry paste, coconut milk and fish sauce; bring to boil. Add chicken, broccoli, eggplant, and bell pepper; stir until chicken is just cooked through (covering will cook it faster if you use an electric range). Stir in chopped basil. Season to taste with salt and pepper. Serve over Shiratake Noodles.
2. For the noodles: Put noodles into a colander and rinse under cold running water about 1 minute (I use my hands to make sure they are rinsed well). Bring a large pot of water with about 1 Tbsp salt to boil. Put noodles into the boiling water for about 2 minutes. Drain and serve.

Notes

Here is one of my favorite Thai dishes. Be careful with the green curry paste; You may want to add half and then decide if you want more. Depending on where you buy your curry paste it can range from mild to really hot (I like mine hot so I use a lot). Also, I traditionally put this over rice but since I am trying to keep the calories down, tonight I will put this over some Shirataki Noodles and it should be fantastic! Of course feel free to add other veggies as well. I sometimes add pea pods, onions, peas, etc. As always, the non-traditional ingredients are “clickable” to a brief product description and picture.