Weight Watchers Creamy Green Curry Chicken

Weight Watchers Creamy Green Curry Chicken

Weight Watchers Creamy Green Curry Chicken


  • 1 cup light (reduced-fat) coconut milk
  • 4 scallions, thinly sliced
  • 2 tablespoons Thai green curry paste
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons packed brown sugar Pinch salt
  • ¾ pound chicken cutlets, cut on the diagonal into long, thin strips
  • 3 cups hot cooked basmati or jasmine rice
  • ? cup loosely packed fresh mint leaves


  1. Heat the coconut milk in a large heavy saucepan over medium heat. Stir in the scallions and curry paste and cook, stirring, until heated through and smooth, about 3 minutes.
  2. Stir in the broth and bring to a boil, stirring constantly. Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook stirring occasionally, about 2 minutes.
  3. Add the chicken to the curry sauce and cook, stirring occasionally, until cooked through, about 2 minutes. Divide the rice among 4 large bowls. Top evenly with the curry and sprinkle with the mint.

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