Recipe Baking: :Low Cal Chicken Curry

TITLE :Low Cal Chicken Curry
SERVES :4
KeyWords :Thai Chicken /game
MINUTES :
ORIGIN :
CALORIES :
PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:0
Ingredients:
--------- LOW FAT COCONUT MILK ---------
18 oz Non Fat Plain Yogurt
8 oz Non Fat Milk
2 Packets Equal Sweetener
2 ts Imitation Coconut Extract
--------- CURRY ---------
3 c Low Fat Coconut Milk
1 tb Thai Red Curry Base
1 lb Cubed Chicken
2 tb Fish Sauce
2 ts Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 c Mushrooms, Sliced
1 Yellow Pepper, Diced
2 ts Thai Garlic Chili Sauce
Fresh Sweet Basil

Instructions:
This recipe is the same as my recipe for Chicken Curry except that
since the coconut milk is so high in fat I decided to try to come up
with a substitute.
This is the resulting formulation.
It turns out to be a very good substitute and the only thing I found
needed to be changed is that this recipe required quite a bit of
stirring at the beginning to keep the yogurt from coming out of
suspension when the cold or room temperature chicken is added.
Combine the yogurt and milk in a blender bowl and process until well
mixed.
Add the Equal sweetener and pulse blender to mix.
Add the artificial coconut extract to the mixture and adjust to taste
if necessary.
In a large saucepan, combine coconut milk with curry base over medium
heat until oil appears on top.
Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes,
stirring occasionally.
Add remaining ingredients except mushrooms and garlic chili sauce.
Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste.
Cover and simmer 2 minutes.
Serve hot over rice.
Garnish with sprigs of fresh sweet basil.


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