Thai Chicken with Coconut Curry Sauce

Ingredients:

2 shallots, chopped

1 1/2T thai red curry paste

1t canola oil

1 garlic clove, minced

1/2c chicken broth

1/2c water

1/3c unsweetened shredded coconut

4 (6oz) boneless skinless chicken breasts

sprinkle of salt and pepper

2T chopped fresh basil

Directions:

Microwave shallots, curry paste, oil and garlic in a bowl, stirring occasionally until shallots are softened about 2 minutes. Transfer to slow cooker. Stir in broth, water and coconut. Season chicken with salt and pepper and nestle into slow cooker. Cover ad cook until chicken registers 160 degrees, 1-2 hours on low.

Transfer chicken to serving platter, brushing any coconut that sticks to breasts back into slow cooker. Process cooking liquid in blender until almost smooth, about 30 seconds. Stir basil into sauce and season with salt and pepper to taste. Spoon sauce over chicken and serve.

Serves 4

Calories 280

Fat 10g

Sat Fat 5g

Cholesterol 110mg

Carbs 6g

Protein 38g

Fiber 2g

Sodium 630mg

Comments

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