Easy Coconut Chicken Curry

15 Nov

Asian food has fascinated me since my twenties.  Before then, I had had hardly any because my mom just didn’t make it.  So through the years, I have gleaned and stolen and learned what I could to get a working knowledge of Asian food, particularly Thai food, because I love the kick-in-the-groin-with-passion-and-with-loud-exotic-noises spices that are used.  Yan Can Cook?  Goooooood.  Bourdain in Asia 15,000 times?  Goooooood.  Where I live in bible-thumping cowboy country?  Not so good.

This is a Weight Watchers recipe on the old points system.  It’s in one of the little booklets they gave me when I joined, the doughy and pastey bastard that I was…and still am when I don’t watch it.

I tried to find this recipe online, but the Weight Watcher brownshirts have forbidden it; they have even threatened to hunt me down and glaze me with gravy and Crisco, but that’s another story.

There are variations if you look hard enough, but you have this blog, and I love to write recipes, and you don’t even need the booklet, so what’s stopping you?  Nothing.

The old WW points value is a 5 without the rice.  Add a 1/2 cup of rice, which you should, and add 2 more points.  The serving is substantially filling, and incredibly flavorful, even for a WW dish.  If you want to say “Screw you, Weight Watchers!” use regular coconut milk instead of the light version.


3/4 to 1 pound of boneless chicken (I use breast, but thighs work too), cut into 1-inch chunks

1/2 tsp. salt

Cooking spray (weight conscious cooking) or oil (I’m impervious cooking)

1 bell pepper, thinly sliced (if you don’t like bell pepper, substitute a thinly sliced onion for the effect)

1 bunch scallions, sliced

3 tsp. Red Thai Curry paste

2 tsp. sugar

1 can (14 oz.) light or reduced fat coconut milk (regular if you want)

1 head cauliflower, core removed and broken into florets

3 or 4 carrots, skinned, cut in half lengthwise, and sliced into 1/2 inch pieces (half-moons, dude)

Black pepper to taste

Sliced fresh basil leaves

Makin’ It

Sprinkle the chicken pieces with the salt…pepper is good too.

Heat a non-stick skillet over medium high heat, add the spray or oil, and cook the chicken pieces until brown, 6 or 7 minutes.

Remove this from the skillet and set aside for a bit.

Re-spray or re-oil the pan and add the bell pepper and scallions.  Cook this over medium high heat for about three minutes.

Add in the sugar and the curry paste; mix it up a bit so the paste is broken down and mixed with everything, somewhat.

Then add the coconut milk, mix well, and add the cauliflower florets and carrots.  Mix it all up, bring it to a simmer, cover it, lower the heat to medium low, and cook it for about 7 minutes.

Add in the reserved chicken, and let it cook another 5 minutes, or until the veggies are tender or to your liking.

To serve, divide it between 4 plates with 1/2 cup of rice on each one (alternatively, make two dinners and two lunches).

Top with torn fresh basil leaves and you’ll get this:

I put sriracha sauce on it, as you can see, because I’m ghetto like that.  With the rice, this is 7 points on old Weight Watchers.

If you like crunch, and I can’t believe I’m writing this, get some Spicy Sweet Chili Doritos.  For whatever reason, curry and these chips go together.  It also is one of the reasons I ended up in Weight Watchers, but once in a while, I have to reminisce about those bad romances.

Until later, eat, drink, and peace out.


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