Next Generation Life Fitness

Thai Curried Chicken with Coconut and Mango

Preptime: 15 min.
Cooktime: 20 min.

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

Ingredients:
1 to 2 teaspoons yellow curry paste, to taste
12 ounces lite coconut milk
1 firm mango, peeled, pitted and chopped
1 tablespoon olive oil
1 small onion, chopped
1 teaspoon minced garlic
2 cups chicken stock
1 medium eggplant (preferably Japanese), peeled and chopped into 1" cubes
4 grilled chicken breasts, sliced (about 4 to 6 ounces before cooking)
salt to taste
freshly ground black pepper

Directions:
1. Combine the curry paste, coconut milk and mango 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 skillet over medium heat. 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. Add the sliced chicken and heat thoroughly.

5. Stir in the curry mixture and serve.