If you love curry, but don’t love all the fat and calories, try this reduced fat, low calorie version of Massaman Curry. For an even lighter, low-carb version serve it over zucchini noodles or spaghetti squash rather than rice. Yummy!
1 1/2 lbs boneless, skinless chicken breast (cubed if desired)
5 cloves garlic
1 can (14 oz) light coconut milk
1 can (14 oz) fat free low sodium chicken broth
3 tbsp curry powder
3 tbsp fish sauce
1 tbsp brown sugar
1 tbsp Thai red curry paste
1/2 small onion, diced
1/4 cup all-natural peanut butter – I used peanut butter made from PB2 Powdered Peanut Butterto cut the fat content.
carrots, cabbage, broccoli, bok choy or any vegetables of your choice
1/2 cup peanuts
1/2 bunch cilantro or thai basil
Pour the chicken broth and coconut milk into the slow cooker. Add the curry powder, curry paste, fish sauce and brown sugar and stir. Then add the chicken breasts, onions and vegetables. Cook on high for 2.5 hours, or low for 6 hours. Garnish with peanuts and herbs.
Rather than serving over rice I served it over spaghetti squash and it was delicious! You could easily make this a vegetarian dish by using vegetable broth instead of chicken broth and tofu or more veggies instead of chicken breast.
Note: This curry is a little thinner than what they serve in a restaurant, due to the lower fat content of the coconut milk. However, the taste is still robust. If you prefer a thicker curry, you could add in a little corn starch if you feel you really needed it to be a little thicker consistency.