We’re lucky to have three really good thai restaurants in town. But no matter which we end up at, I never even look at the menu. Hey — when I find something I really like, I stick with it. I’m very loyal that way.
Red curry is the perfect mix of creamy and spicy. I love the crisp tender vegetables swimming in the sauce, the thin slivers of chicken hiding toward the bottom of the bowl, and the flavorful, earthy leaves of thai basil.
But I don’t know how many calories are in that heaping plate of curry from the thai place down the street, and I always eat way too much rice to soak up that delicious sauce. So I took to my kitchen, armed with a bottle of Trader Joe’s red curry sauce and a dream — to eat delicious thai food all week without shelling out $15 a night.
Hint: The bottled sauce I used is relatively low in calories and carbs, but if I did it all over again, I think I’d pour the quarter-cup serving of sauce warmed in the microwave over each portion of chicken, veggies and rice. That would give me a little more control on exactly how much sauce I was getting.
Two boneless, skinless chicken breasts (about 2-3 ounces, cooked, per serving)
Small eggplant, chopped (I peel mine because I don’t like the skin)
2 small red bell peppers, chopped into large chunks
8 basil leaves
1 bag frozen green beans
1 T olive oil or coconut oil
1 jar red curry sauce
brown rice (I use Minute Rice), prepared according to directions without added fat or salt
Slice chicken thinly and add to large wok with a generous hit of cooking spray. Stir until browned on all sides. Remove from pan.
Add 1 T oil to wok and add eggplant and bell pepper. Cook about 5 minutes, stirring frequently, until vegetables are crisp-tender. Add green beans. Continue to cook, stirring frequently, about 10 minutes. Add cooked chicken and basil leaves to wok. Pour 1 cup of sauce over top, stir to coat.
Serve over 1/2 cup of hot rice.
Nutrition information depends on the sauce used. I calculated my meal as about 10 Weight Watchers points plus per serving. To calculate exact nutrition information, plug the ingredients into http://recipes.sparkpeople.com/recipe-calculator.asp