Next Generation Life Fitness

Coconut Chicken with Thai Curry and Basil

Preptime: 15 min.
Cooktime: 30 min.

Calories: 402
Carbs: 25g
Fat: 12g
Fiber: 7g
Protein: 38g
Satfat: 4g
Sodium: 178mg

Ingredients:
1 tablespoon yellow curry paste
12 ounces lite coconut milk
1 tablespoon olive oil
4 chicken breasts, about 4 to 6 oz each, cut into strips
1 small onion, chopped
1 teaspoon minced garlic
2 cups chicken stock
1 medium eggplant (preferably Japanese), peeled and chopped into 1" cubes
salt to taste
freshly ground black pepper
1/4 cup thinly sliced basil leaves, preferably Thai basil

Directions:
1. Combine the curry paste and coconut milk in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large non-skillet over medium-high heat. Add the chicken and brown, about 5 minutes. Lower the heat to medium, add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add chicken stock, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplant and the remaining chicken stock. Simmer until the eggplant becomes tender, about 10 minutes.

4. Stir in the basil and curry mixture. Adjust the salt and pepper.

Serve with rice.