• 1 can (15 ounces) lite coconut milk
• 3 to 4 tablespoons red curry paste
• 3 tablespoons reduced-sodium soy sauce
• 1 can (15 ounces) baby corn, drained and cut into thirds
• 1 red bell pepper, quartered, seeded, and cut into strips
• ½ pound snow peas, trimmed and cut in half
• 2 cups freshly shredded carrot
• 1 cup slivered onion
• 1 to 1¼ pounds boneless, skinless chicken breast halves, cut into bite-size pieces
• Hot cooked rice
• 1 package (0.75 ounce) fresh basil, thinly sliced (about ¼ cup)

In wok or large skillet, whisk together coconut milk, curry paste, and soy sauce; cook over medium heat stirring often until bubbly, about 2 minutes.

 

Add baby corn, bell pepper, snow peas, carrot, and onion; cook stirring often for 2 minutes. Add chicken; cook stirring often until chicken is no longer pink, about 4 to 5 minutes.

 

Serve over hot cooked rice with basil sprinkled over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 200
Cholesterol: 31 mg
Fat: 9 g
Sodium: 566 mg
Carbohydrates: 15 g
Protein: 14 g
Fiber:
Saturated Fat: N/A