Thai Chicken Curry


1 14-ounce can “lite” coconut milk
3 tbsp reduced-sodium soy sauce
3 tsp curry powder
1 tbs minced ginger (fresh is better, but bottled will do just fine)
2 tbs chili-garlic sauce
1 package chicken tenders from the meat case, cut into chunks (packages are usually just under a pound – or use regular chicken breasts and cut into chunks)
1 red pepper, de-seeded and chopped
2 cups mushrooms, sliced
1 large carrot, chopped (I’m lazy, i use a handful of the preshredded carrots)
1 celery stalk, chopped
2 bunches scallions, chopped into 1-inch pieces
2-3 baby bok choy, chopped (or one big one- napa cabbage works well too – I like it for “filler” because there’s not a lot of meat in it

You could also add broccoli or any other vegetables that you like.


Place coconut milk in a big pot. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir.
Gradually bring to a boil over a medium heat.
(By the way this sauce as is- makes a faboulous sauce for chicken or turkey meatballs -I call it Thai Swedish Meatballs and serve them for parties – Last time imade them for the work christmas party- the two teenage sons ofmy company president parked by the bowl and ate them all)
Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions.
Cover and cook for about 10 -15 minutes.
Stir in bok choy and simmer for 5 minutes more.
Serve over Jasmine rice or whole grain rice, with sauce (I think it’s plenty good without the rice too… i’ll have a pita bread to soak up the sauce)