Recipe - Low-Cal Chicken Curry

LOW FAT COCONUT MILK
18 ounce Non Fat Plain Yogurt
8 ounce Non Fat Milk
2 Packets Equal Sweetener
2 teaspoon Imitation Coconut Extract

CURRY
3 cup Low Fat Coconut Milk
1 tablespoon Thai Red Curry Base
1 pound Cubed Chicken
2 tablespoon Fish Sauce
2 teaspoon Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 cup Mushrooms, Sliced
1 Yellow Pepper, Diced
2 teaspoon Thai Garlic Chili Sauce
Fresh Sweet Basil

This recipe is the same as my recipe for Chicken Curry except that since
the coconut milk is so high in fat I decided to try to come up with a
substitute. This is the resulting formulation. It turns out to be a very
good substitute and the only thing I found needed to be changed is that
this recipe required quite a bit of stirring at the beginning to keep the
yogurt from coming out of suspension when the cold or room temperature
chicken is added. Combine the yogurt and milk in a blender bowl and
process until well mixed. Add the Equal sweetener and pulse blender to mix.
Add the artificial coconut extract to the mixture and adjust to taste if
necessary. In a large saucepan, combine coconut milk with curry base over
medium heat until oil appears on top. Add chicken, seasoning sauce, lemon
juice and simmer for 5 minutes, stirring occasionally. Add remaining
ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5
minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2
minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil.
From: Syd's Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini