Thai Chicken And Basil Curry

A delicious, yet light curry that's not too high in calories.

Serves: 2

Calories: About 250 per serving without rice and about 400 with rice. Calorie count would be lower if using shrimps.

Ingredients:

2 boneless chicken breasts, cut into strips (or 400 grams peeled and deveined shrimps)

3/4 - 1 cup fat free or light coconut milk

4 tbsp rice vinegar

4 tbsp soy sauce

1 tbsp fish sauce (optional)- if not adding fish sauce, add very little salt

1 tsp red pepper flakes

1 stalk lemon grass, sliced into 1 inch pieces and smashed

2 thai red chilies, whole

2-4 thai lime leaves (optional, but highly recommended for fragrance and flavor)

1 medium onion, chopped

2 tbsp fresh ginger root, minced

3 cloves garlic, finely chopped

1 cup fresh mushrooms (shiitake or button), sliced

3-4 green onions, finely sliced

1 cup fresh basil leaves, chopped

1 handful cilantro, chopped (optional)

In a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce (or salt) and red pepper flakes. In a wok, heat oil over medium-high heat. Stir in onion, ginger and garlic and cook until light brown. Add lime leaves, lemon grass, whole red chilies and then the chicken. Cook for about 3 minutes and then stir in the coconut milk mixture. Cook till chicken is done - about 15-20 minutes (5-10 minutes, if cooking with shrimp). Mix in the mushrooms, green onions and basil. Cook until heated through. If the sauce looks too watery, you can add some corn flour (i.e. 1 tsp corn flour with 2 tbsp water). If the sauce seems too thick, add some water. Serve with steamed white rice.

Suggestion: Add is any veggies you wish.

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