Healthlinks Charleston May/June 2019

www.CharlestonPhysicians.com | www.HealthLinksCharleston.com | 95 www.CharlestonPhysicians.com | www.HealthLinksCharleston.com Ingredients: • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks • 1 teaspoon salt and pepper or to taste • 1 1/2 tablespoons vegetable oil • 2 tablespoons curry powder • 1/2 onion, thinly sliced • 2 cloves garlic, crushed • 14-ounce can coconut milk • 14.5 ounce can stewed, diced tomatoes • 8 ounce can tomato sauce • 3 tablespoons sugar Directions: 1. Season chicken pieces with salt and pepper. 2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook one minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for seven to 10 minutes or until chicken is no longer pink in the center and juices run clear. 3. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occa- sionally, approximately 30 to 40 minutes. Nutrition facts per serving: 375 calories; 20.9 g fat; 16.7 g carbohydrates; 32.2 g protein; 78 mg cholesterol; 807 mg sodium. Ingredients: • 14 ounce can coconut milk • 1 1/4 cups water • 1 teaspoon sugar • 1 pinch salt • 1 1/2 cups uncooked jasmine rice Directions: 1. In a saucepan, combine coconut milk, water, sugar and salt. Stir until sugar is dis- solved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat and simmer 18 to 20 minutes, until rice is tender. Ingredients: • 3/4 pound boneless, skinless chicken meat • 3 tablespoons vegetable oil • (2) 14 ounce cans coconut milk • 2 cups water • 2 tablespoons minced fresh ginger root • 4 tablespoons fish sauce • 1/4 cup fresh lime juice • 1/4 teaspoon cayenne pepper • 1/2 teaspoon ground turmeric • 2 tablespoons thinly sliced green onion • 1 tablespoon chopped fresh cilantro Directions: 1. Cut chicken into thin strips and saute in oil for to two to three minutes until the chicken turns white. 2. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes. 3. Sprinkle with scallions and fresh cilantro and serve steaming hot. CURRIED COCONUT CHICKEN ASIAN COCONUT RICE COCONUT CHICKEN SOUP Source: www.allrecipes.com Nutrition facts per serving: 453 calories; 20.9 g fat; 61.4 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 54 mg sodium. Nutrition facts per serving: 433 calories; 41.1 g fat; 5.5 g carbohydrates; 14.8 g protein; 38 mg cholesterol; 787 mg sodium.