Low-fat Thai Curry

Low-fat Thai Curry

2 Tbsp Green Curry Paste (can find at the grocery store in Asian foods aisle)

2 Tbsp Asian Fish Sauce (can find at the grocery store in Asian foods aisle)

1 can chicken broth

1 can light coconut milk

2 Tsp. crushed red pepper (or more for more spicy recipe)

1 Thinly sliced yellow onion

1 Green Bell Pepper

1 Red Bell Pepper

1 lb. meat of choice - frozen shimp, chicken, beef or pork

Parsley and Cilantro to taste

Slice peppers and onion into thin strips and sautee in olive oil in a pan.

While peppers are cooking, combine coconut milk and chicken broth, bring to simmer, add fish sauce, curry paste, and crushed peppers. When the onion, green peppers and red peppers have cooked (onions are clear-ish and browning), add them to the curry sauce. Bring to low boil.

Cut meat into small chunks or stips if needed. Add raw meat to boiling curry mixture and let cook until meat is cooked thru.

Add spices (cilantro, ginger, "Five Chinese Spices", parsley, salt, pepper, etc.) to taste.

Serve over steaming sticky white rice or jasmine rice.

Also tastes REALLY GOOD with pineapple chunks. You can get really creative with the veggies and stuff you mix in.