Thai Chicken and Vegetable Curry

Wow, this is awesome! Thanks to Jen for the recipe! Visit her blog to get some great ideas and other recipes! I served this over Uncle Bens Brown Ready Rice (the pack that's done in the microwave in 90 seconds)!!

Thai Chicken and Vegetable Curry

2 teaspoons canola oil (I used EVOO)

1 medium red bell pepper, cut into 1-2 in. thin strips

1 medium onion, finely chopped

1 clove garlic, minced (I used 3 cloves)

1 tablespoon fresh ginger

1-2 teaspoons red curry paste, to taste (can be very spicy, so start out small and add more later if needed)

1 lb. boneless, skinless chicken breasts, cut into 1 in. cubes

1 cup reduced sodium chicken broth

1 cup light coconut milk

1 tablespoon fish sauce or soy sauce (I used soy)

1 teaspoon light brown sugar (I used brown sugar Splenda blend)

1 1/2 cups cauliflower florets

1 zucchini, chopped

1 tablespoon lime juice

Lime wedges (for garnish)

Heat oil in a large skillet over med/high heat. Add pepper and onion, and cook until it begins to soften. Next, add garlic, ginger and curry paste. Stir. Add chicken, cook, stirring until fragrant, about 2 minutes. Add broth, coconut milk, fish or soy sauce, and brown sugar, bring to a boil. Add cauliflower and reduce heat to med/low, simmer, stirring occasionally until chicken is cooked through and cauliflower is tender (about 10 mins). Halfway through (at 5 mins left) add chopped zucchini and lime juice. Cook until chicken and veggies are done. Serve over rice and garnish with lime wedges. (Don't forget to add your points for the rice)

Serves 4 at 5 pts. per serving

Serving size 1 1/4 cups