Panang Chicken Curry Light

Hey y’all…as you know, Jennifer and I are on a quest for weight loss and better health. We have been doing great and can’t wait to give you our one-month update next week!We have each worked diligently on our lifestyle plans – figuring out what works and what doesn’t. Food was obviously the first area we needed to focus.
Part of our success is from eating better and making better choices. Personally, I need food to be delicious – don’t we all? I like to rework recipes that I love and make them lighter and healthier.  I don’t ever want to feel deprived of my favorite foods because that would send me over the edge and I wouldn’t be successful. I mean, I know I can’t eat ice cream all day long. Food has to be real, good for me but it also must taste good!I love ethnic foods – specifically Italian, Mexican and Thai. My favorite Thai dish is Panang Chicken Curry and I decided to give it a healthy makeover.

Chicken Panang Curry Light

 

Panang Chicken Curry Light

Ingredients

  • 3 1/2 cups canned unsweetened coconut milk, divided
  • 1 TBS plus 1 tsp Thai red curry paste
  • Juice of 1 lime and 1/4 tsp zest
  • 1 TBS soy sauce
  • 2 large sprigs of fresh basil
  • 1 cup sliced fresh mushrooms
  • 1 cup thinly sliced onions
  • 1 1/2 pounds boneless, skinless chicken tenderloins
  • 1 large red bell pepper cut into strips
  • 1 8 ounce can of bamboo shoots, drained
  • Rice or noodles of your choice. I used brown rice.

Instructions

Heat 1/2 cup lite coconut milk, Thai red curry paste and basil leaves in a heavy large skillet over medium-high heat. Stir for about 2 minutes or until the mixture slightly thickens. Stir in remaining 3 cups coconut milk, onion, mushrooms and basil. Lightly boil for 5 minutes. Add lemon juice, lemon zest, chicken, bell pepper and bamboo shoots. Simmer until chicken is cooked through, stirring 6 to 8 minutes. Serve with noodles or rice. garnish with lemon zest.

http://2beesinapod.com/2015/08/26/panang-chicken-curry-light/

I love this smoky, slightly spicy Thai paste…

Chicken Panang Curry Light

Make sure to use unsweetened coconut milk and I used the Lite version. It is slightly creamy and the coconut adds so much richness and flavor to the dish.

Chicken Panang Curry Light

 

Chicken Panang Curry Light

The lemon zest adds such a tangy flavor…

Chicken Panang Curry Light

…and the bamboo shoots give a bit of crunch.

Chicken Panang Curry Light

This is so delicious and it really satisfied my desire for Thai food.

Chicken Panang Curry Light

 

Chicken Panang Curry Light

 

Chicken Panang Curry Light

 

Chicken Panang Curry Light

I hope you give this dish a try. Have you made any recipes over for a healthier version? We would love to hear about it. As we continue on this journey we will keep experimenting with recipes and doing other healthy makeovers of our favorite recipes.

We have loved receiving encouraging emails from you and can’t wait to share with you our first months success. How is your journey going? We would love to encourage you too!

Until tomorrow…

XO~Vicki

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Comments

  1. says

    I’ve never cooked a dish with curry. I’m so interested in trying and this looks pretty yummy! Can’t wait to see your progress!!