Chicken in Panang Curry

Approx. 180 Calories per serving. Recipe makes 3 servings

I was having a rough day and really needed some “comfort food”. I find the warmth of Thai curries combined with the creaminess of coconut milk to be very comforting. I really wanted to make a noodle dish, but didn’t want the calories that go with it, so reached a compromise with the bok choy. By cutting the stems into thin slices and cooking them until they were soft, they had the texture of noodles. I almost used a yellow onion, but decided the dish would be too monochromatic and decided to use a green onion to give it a splash of color.

Ingredients

• 6 oz boneless skinless chicken breast
• 3 cups bok choy stems
• 2 cups mushrooms
• 1 can (8 oz) sliced water chestnuts
• 1 can (8 oz) bamboo shoots
• 2 cups green onions
• 2 Tbs Panang curry paste (Maesri brand)
• 3 Tbs coconut milk
• 2 cups water

Directions

1. Thinly slice bok choy stems (save green tops for something else).
2. Chop mushrooms into small pieces.
3. Slice green onions (green part only).
4. Cut chicken into small pieces.
5. Add water, coconut milk, and curry paste to the skillet and bring to a boil.
6. Add chicken and cook until white (about 2 minutes).
7. Add bok choy, water chestnuts, and bamboo shoots. Cook until bok choy is almost soft (about 3-4 minutes).
8. Add mushrooms and cook until they are tender and water is evaporated off to desired consistency (about 2 minutes).
9. Add green onion slices and heat until warm.