Thai Green Chicken Curry

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This is a weight watchers recipe from their web site. Got it in an email, tried it and liked it.

Author

Glenda Gallant

Ingredients

• 6 eschallots sliced
• 2 teaspoons crushed garlic (the bottled stuff is great}
• 500g skinless chicken breast sliced
• 1/2 teaspoon grated ginger {the bottled stuff}
• 400ml coconut milk reduced fat
• 1 chicken stock cube
• 1 tablespoon Thai green Indian curry paste
• 6 teaspoons fish sauce or soy sauce
• coriander

Instructions

1. Heat a wok or large frypan with cooking spray. Add chicken, eschallots, and garlic and cook over medium-high heat for 4 to 5 minutes until chicken is sealed and browned.
2. Add the ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce {or soy sauce} and coriander.
3. Simmer for 20-25 minutes until the chicken is cooked and the sauce has reduced a little.
4. serve with rice.