Green Chicken Curry

Yields
Makes 4 servings

2 tablespoons firmly packed brown sugar

1 tablespoon cornstarch

1 can (14 oz.) reduced-fat coconut milk

3/4 cup chicken broth

3 tablespoons soy sauce

1 1/2 tablespoons prepared Thai green curry paste

3 cups skinned and shredded cooked chicken

1 can (8 oz.) bamboo shoots, drained

1/2 cup slivered fresh basil leaves

3 cups hot cooked rice

Step 1

In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy, and curry paste. Stir over medium-high heat until simmering.

Step 2

Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.

Nutrition Facts

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.