Authentic Thai Curry Chicken With Veggies

• 3 tablespoons Mae Ploy Curry Paste
• 12 ounces Free range chicken thighs, no skin or bone, 1" pieces
• 1 can A Taste of Thai Lite Coconut Milk
• 6 ounces Cubed small red potatoes
• 4 ounces Organic baby carrots
• 4 ounces Sliced white mushrooms
• 3 tablespoons Minced yellow onion
• 1 cup Low sodium chicken stock
• 2 tablespoons Olive oil
• 2 teaspoon Lemongrass powder
• 2 teaspoons brown sugar or honey

1. Stir fry oil and yellow curry paste 2 minutes
2. Add chicken cut into 1 inch pieces; stir fry 2 minutes
3. Add the can of coconut milk and heat to boiling
4. Add cup of chicken stock, cubed potatoes, baby carrots, onion and lemongrass powder
5. Bring to boil, then reduce heat to low and cover
6. Cook until veggies are soft; about 35-40 minutes, stirring occasionally
7. add 2 teaspoons honey or brown sugar and stir at the end
8. taste and season as required; serve in bowls
9. for a milder flavor, reduce curry paste by 50%
10. the can of lite coconut milk has 58% fewer calories and 60% less fat than regular coconut milk
11. for even less calories and fat, use only half a can of lite coconut milk and make up the difference (about 7 ounces) with chicken stock
12. can serve over rice (even healthier cauliflower rice) or a stand alone entree

curry, range chicken, coconut milk, red potatoes, baby carrots, white mushrooms, yellow onion, chicken, olive oil, lemongrass powder, brown sugar

Taken from www.epicurious.com/recipes/member/views/authentic-thai-curry-chicken-with-veggies-5648c1324cc2d53b6f515126 (may not work)