CHICKEN WITH PEANUT CURRY SAUCE
2 tablespoons oil
1 1/2 pounds boneless chicken thighs, cubed
Salt and pepper, to taste
8 ounces frozen cut green beans
8 ounces fresh or frozen bell pepper strips
Sauce:
13.5 ounces coconut milk (1 can)
1/2 cup chicken broth
1 tablespoon red Thai curry paste
1/3 cup natural peanut butter
2 tablespoon granular Splenda or equivalent liquid Splenda
1 tablespoon lime juice
Cilantro for garnish, optional
In a 4-cup measuring cup, whisk together all of the sauce ingredients except the cilantro; set aside.
Heat the oil in a large skillet over medium-high heat. Sauté the chicken until almost cooked through. Add the green beans and peppers; cook another 3 minutes, stirring frequently.
Add the sauce to the skillet with the chicken and vegetables. Bring to a boil then turn down the heat and simmer 6-8 minutes until the sauce thickens slightly. Sprinkle with cilantro to serve.
Makes 4-6 servings
Per 1/4 Recipe: 608 Calories; 38g Fat; 48g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
Per 1/6 Recipe: 405 Calories; 26g Fat; 32g Protein; 11g Carbohydrate; 2.5g Dietary Fiber; 8.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I make this recipe frequently and I'm planning to make this for Christmas dinner next week. I will serve it with jasmine rice for those who eat rice. I usually add some sambal oelek for a bit of heat.
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