Weight Watchers Thai Chicken-Coconut Curry
4 servings 6 points each

1 cup light coconut milk
3 scallions, thinly sliced
2 TBS Thai green curry paste
2 cups reduced-sodium chicken broth
1 TBS Asian fish sauce
2 teaspoons packed light brown sugar
pinch of salt
1/4 pound chicken cutlets, cit into long, thin strips
1 cup fresh cilantro leaves
3 cups hot cooked jasmine rice

1. Heat the coconut milk in a large heavy saucepan over medium heat. Stir in the scallions and curry paste; cook, stirring constantly. Reduce the heat to a heat, stirring constantly. Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook stirring occasionally, 2 minutes.

2. Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes. Stir in the cilantro. Ladle the curry evenly into deep bowls and serve with the rice.

Per Serving (1 1/4 cups curry and 3/4 cup rice) 312 cal, 7 gr fat, 984 sod, 39 gr carb, 2 gr fib.

www.weightwatchers.com

(© MMX, CBS Broadcasting Inc. All Rights Reserved.).