Thai-Style Chicken Curry

• For sauce:

  1 Tbsp peanut oil or vegetable oil
  1 Tbsp ginger, minced (or a 1-inch piece, crushed)
  ½ Tbsp garlic, minced (about 1 clove)
  ¼ C scallions (green onions), rinsed and chopped
  1 Tbsp lemongrass, minced (or the zest from 1 lemon:  Use a peeler to grate a thin layer of skin off a lemon)
  1 Tbsp Thai green curry paste
  ½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk; then, measure ½ C for recipe)
  1 tsp honey
  1 tsp lite soy sauce
  1 tsp fish sauce
  1 Tbsp cornstarch
  ½ C low-sodium chicken broth

• For chicken and vegetables:

  1 bag (12 oz) frozen vegetable stir-fry 
  12 oz boneless, skinless chicken breast, cut into thin strips

Directions

• 1

  Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.

• 2

  For sauce, heat oil in a small saucepan on medium heat.  Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.

• 3

  Add curry paste, and cook for an additional 2–3 minutes.

• 4

  Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.

• 5

  In a bowl, mix cornstarch with chicken broth.  Add mixture to the saucepan, and return to a boil while stirring constantly. 

• 6

  Lower heat to a simmer, and add chicken strips.  Simmer gently for 5–8 minutes. 

• 7

  Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.

• 8

  Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.