

You can catch the wave of incendiary Thai cuisine with a quick trip to your supermarket’s Asian food section, where you’ll probably find two of the ingredients required for this recipe. The red curry paste has lots of heat, which is tempered into a creamy sauce by the light coconut milk.
Serves 4
4 large chicken breast halves on the bone (about 10 ounces each), with skin
2 tablespoons red curry paste
1 1/3 cups light coconut milk
Nutritionist’s note: By using light coconut milk instead of regular, you save 8 grams of saturated fat and still have great coconut flavor.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
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