Lowfat Thai Green Curry

Working out twice a day builds an appetite...but it's 8:50PM and I need to eat quick and healthy. I decided on making a quick curry. There is no shortage of Thai restaurants in New York City so I've been eating Thai curry on a regular basis for the past 6 years. I always have coconut milk in the house and happened to have to have green curry paste. Dinner was ready by 9:08. Another quick one!

Like the majority of the dishes I make, there is a lot of room for intepretation here. Unlike many Indian curries, where the dish is stew-like, in a Thai curry, the proportion of solids to liquid is small. These curries do not have to be spicy either. Keep it simple.

Green Curry
1 13.5 oz. can of low-fat coconut milk
1 tbs (or more) curry paste
1 tbs. fish sauce (optional)
1 tsp. brown sugar (regular sugar works fine)
2 chicken breasts cubed
1 potato
1/2 onion sliced

and any other vegetables you'd like to add

Pour the coconut milk into a saucepan. Add 1 tbs. or more of the curry paste. let it simmer for a couple minutes. Add the cubed chicken and sliced onion. In a separate pot boil the cut potatoes in salted water until tender. Add to the curry.

Once all the ingredients are in the pan add fish sauce (optional) and brown sugar (again, regular sugar works great)

Serve by itself or with rice.

Notes/Tips

• Add chilis to heat up the dish.
• Don't be scared of fish sauce. Thais use it as we would use salt & pepper. But if you must, you can leave it out.
• It's up to you what vegetables you want to use. I've used eggplant, carrots, peanuts etc. Be creative.